Kale and quinoa with roasted squash

Kale and quinoa with roasted squash

Total: 1 hr | Active: 40 Min.
vegetarian
Nutritional value / people: 410 kcal
, Fat: 15 g
, Carbohydrate: 49 g
, Protein: 13 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Roasted squash

400 g Betty Bossi Kürbiswürfel
1 tbsp olive oil
½ tsp salt
a little pepper

Kale and quinoa

a little olive oil
1 onion, sliced
200 g Betty Bossi Federkohl-Mix
250 g quinoa
7 dl vegetable bouillon

To serve

2 tbsp dried cranberries
40 g pecan nuts, toasted
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How it's done

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Roasted squash

Mix the squash with the oil, season. Spread onto a baking tray lined with baking paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.

Kale and quinoa

Heat the oil in a large pan. Sauté the onion and kale for approx. 3 mins. Pour in the bouillon and bring to the boil. Add the quinoa, cover and simmer over a low heat for approx. 15 mins. until almost soft. Season with salt and pepper to taste

To serve

Plate up the kale with the squash, sprinkle with the cranberries and nuts.

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