Description
This is a go-to type of recipe I use a lot. The seasonings are pretty great and can be used for sweet potato fries and a fish marinade too. You can vary this recipe by adding your favorite grain, or bean! You can also use whichever herb you enjoy.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- ground black pepper to taste
- ½ butternut squash – peeled, seeded, and cubed
- 1 zucchini, cubed
- 2 cups water
- 1 cup quinoa
- 2 cups chopped lacinato kale
- 2 cups chopped Italian parsley
- ½ cup raisins
- ½ cup chopped red onion
- ¼ cup apple cider vinegar
- 1 tablespoon honey
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1 tablespoon olive oil
- cumin
- oregano
- chili powder
- salt
- and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.
- Bake in the preheated oven
- tossing once half way through
- until soft
- about 25 minutes. Remove from oven; cool.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until quinoa is tender
- 15 to 20 minutes. Drain and cool.
- Combine remaining 1 tablespoon olive oil
- butternut squash
- zucchini
- quinoa
- kale
- parsley
- raisins
- red onion
- apple cider vinegar
- and honey in a bowl; toss until salad is combined.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8