Name: Kale, quinoa, & squash salad
Cook time: 25 min
Yield: 755 grams
Ingredients: 2 cups of kale; 1 cup of quinoa, cooked (185 g); 2 cups, cubes of squash, winter, butternut, raw (280 g); 1 cup of tomatoes, sun-dried (54 g)

INGREDIENTS
1 cup quinoa
3 large handfuls of kale
1 pack of cubed butternut squash
sundried tomatoes
2 tbsp grapeseed oil

Ingredients

or2 cups of kale

or1 cup of quinoa, cooked (185 g)

or2 cups, cubes of squash, winter, butternut, raw (280 g)

or1 cup of tomatoes, sun-dried (54 g)

Preparation

Bring 2 cups of water to boil, add 1 cup quinoa, cover & let simmer 20 minutes. Meanwhile, place a large skillet over med-low heat, add oil, tomato, & diced butternut squash. Cover & let cook 20 minutes or until fork tender. Next add your kale to a food processor or blender & shred. Add shredded kale to skillet & let cook additional 3-4 minutes. In a large bowl add cooked quinoa, butternut squash, & kale. Mix together, sea salt to taste, & enjoy!

Nutritional information

	Per 100 g	Per portion (126 g)	% DRI
Energy	76 kcal	95 kcal	5 %
Fat	1 g	1 g	2 %
Fatty acids, total saturated	0 g	0 g	1 %
Cholesterol	0 mg	0 mg	0 %
Sodium	16 mg	20 mg	1 %
Carbohydrate	15 g	19 g	6 %
Sugars	4 g	5 g
Fiber	4 g	4 g	18 %
Protein	3 g	4 g

Recipes ofStephanie Poliard

Health Coach

Helping people heal and achieve optimal health through alkaline vegan nutrition!

Kale, quinoa, & squash salad

Saturday, March 13, 2021