Quinoa, Kale and Squash One-Pot Dinner


It’s the season for squash, and we can’t get enough. We saw this one-pot dinner idea in Sunset Magazine, and thought we’d like it. (How could we NOT? It’s full of many of our favorite things!) For a delicious, healthy and easy fall weeknight dinner, this is a keeper.

Quinoa Squash and Kale Dinner
Quinoa Squash and Kale Dinner

Peel and cube about two cups of kabocha or acorn squash (or pumpkin). Chop eight or so kale leaves into ribbons. Remove the stems if they seem tough.

Squash, Quinoa, Kale and Pecans
Squash, Quinoa, Kale and Pecans

Bring two cups of broth (or water) and 1 cup of quinoa to a boil in a saucepan. Add the squash cubes, kale ribbons, and a teaspoon or 2 of mace (or nutmeg) and a teaspoon of cinnamon. Stir thoroughly, turn down to a simmer, cover with a lid, and cook for ten minutes – until the water’s gone, the squash is tender and the kale is ready to eat.

Top with some toasted pecans, chopped parsley and soy sauce to taste.

Quinoa Squash and Kale Dinner
Quinoa Squash and Kale Dinner

Ingredients

  • 1 cup quinoa
  • 2 cups broth (or water)
  • 2 cups squash – kabocha, kale or pumpkin (peeled and cut into 1″ cubes)
  • 8 kale leaves (cut into ribbons)
  • handful pecans
  • 2 tsp mace (or nutmeg)
  • 2 tsp cinnamon
  • soy sauce

 

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

6 thoughts on “Quinoa, Kale and Squash One-Pot Dinner”

    1. I hear you on the kale obsession. We have a bed devoted to growing kale, and another large area devoted to swiss chard, which we also can’t get enough of. Oh, be sure to include the toasted pecans and the soy sauce – the double hit of umami is quite the flavor boost.

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