Serves 6-8 depending on how greedy the bunch
You will need:
1 bunch of kale (i used lacinato kale)
1 medium squash (i used Delicata squash – yellow with green stripes)
3 TBSP of olive oil or enough to coat the pan lightly
1 medium yellow onion (diced)
1/2 red pepper for color (large dice)
1 small can of coconut milk (look near the ethnic sauces in your grocery store)
2-3 tsp of fresh grated ginger root (root found in veggie aisle)
1 tsp of thyme (spice) i sometimes add marjoram too
1 tsp of cumin (spice)
½ tsp of cinnamon (spice) or throw a stick in the pan after the onions have cooked some
Salt (1 tsp to start)
Iron skillet, saucepan or non-stick pan
and for the Quinoa (cook like rice with a 2:1 ratio)
2 cups of water
1 cup of quinoa (pronounced keen-wah – it’s an ancient grain high in protein)
1 small or medium saucepan
Ultimate Goal: to cook the quinoa (al dente) and then mix the quinoa in with the squash and kale then pour the coconut milk over top. OR serve the quinoa separately (i only photographed this recipe with a side of rice but do what i say and it will be yummy)
PREP it UP! Rinsing, dicing, chopping and measuring …
Look then Cook!
Do you have everything at your fingertips? Are you excited?
For color or presentation, sprinkle with gomasio, sesame seeds.
Serve with grilled chicken or fish from a sustainable farm and fresh red pepper or sliced tomatoes.