Kale and quinoa with roasted squash
Ingredients
for 4 person
| 400 g | Betty Bossi Kürbiswürfel |
| 1 tbsp | olive oil |
| ½ tsp | salt |
| a little | pepper |
| a little | olive oil |
| 1 | onion, sliced |
| 200 g | kale |
| 250 g | quinoa |
| 7 dl | vegetable bouillon |
| 2 tbsp | dried cranberries |
| 40 g | pecan nuts, toasted |
How it's done
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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