Roast Butternut Squash with Quinoa, Kale & Feta
Roast butternut squash with kale, pine nuts and feta. A delicious lunch that is easy and quick to make. Perfect for work lunches.
Servings 2
Calories 495kcal
Ingredients
- 200 g butternut squash ( ⅔ of a cup) peeled, seeds removed then cut into cubes
- 120 g quinoa ( ⅔ of a cup) rinsed under the cold tap
- 100 g kale (1 ½ cups) washed and woody stems removed then roughly chopped
- 50 g feta cheese (⅓ of a cup)
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- 2 tablespoon coconut oil
- 2 tablespoon pine nuts
- A pinch of dried red chilli flakes optional
For the dressing
- 3 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1 clove of garlic, minced
- ¼ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 180 degrees C / 356F.Add the butternut squash, spices and oil to a baking tray, toss everything together then roast in the oven for 20 minutes.
- Cook the quinoa according to the packet instructions. About 5 minutes towards the end of cook add the kale to the quinoa and cover with a tight-fitting lid cook for 5 minutes until the kale is steamed.
- Lightly toast the pine nuts in a dry pan over medium heat.Make the dressing by whisking all the dressing ingredients together.
- When the Kale and quinoa are cooked transfer to a serving dish. Add the roasted butternut squash, toasted pine nuts and mix gently.
Crumble the feta over the kale and quinoa mixture, add the dressing. Sprinkle with chilli flakes if you like.
Serve immediately
Notes
- Calories are approximate and do not include the dressing.
Nutrition
Calories: 495kcal | Carbohydrates: 51.1g | Protein: 14.3g | Fat: 27.9g | Saturated Fat: 16.3g | Cholesterol: 22mg | Sodium: 307mg | Potassium: 946mg | Fiber: 6.6g | Sugar: 3.5g | Calcium: 2630mg | Iron: 0.7mg