Vegetarian

Orange Cranberry Quinoa with Kale and Squash takes several minutes to prepare.

Orange Cranberry Quinoa with Kale and Squash takes several minutes to cook.

Orange Cranberry Quinoa with Kale and Squash makes 4 servings.

The ingredients for Orange Cranberry Quinoa with Kale and Squash are:

2 cups cooked quinoa (1 cup dry)
2 cups roasted butternut squash, petite diced
1/4 cup dried cranberries
1/4 cup roasted pepitas or sunflower seeds
2 cups raw kale, destemmed and chopped small
dressing:
zest and juice of 1 orange and 1 lemon
1/4 cup red wine vinegar
1 tsp - 1 Tbsp of honey or agave nectar
1 tsp Braggs aminos
1 tsp parsley flakes

Here is how you make Orange Cranberry Quinoa with Kale and Squash:

Roast squash at 350 degrees for 35 minutes and set aside to cool. Cook rinsed quinoa in 1 cup cold water for 15 minutes and set aside to cool. Prepare kale by destemming and chopping into small pieces. Toss cooled quinoa, squash, cranberries and kale with dressing. Chill before serving. Make a day ahead if you prefer softer kale. Add seeds before serving for added crunch. Serving Size:?4 - 1.5 cup servings

The nutritional information for Orange Cranberry Quinoa with Kale and Squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 209.3

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 123.4 mg
• Total Carbs: 44.4 g
• Dietary Fiber: 6.2 g
• Protein: 6.6 g