Quinoa with Roasted Acorn Squash, Kale and Pepita Seeds

Here is a wonderful recipe for your holiday table that is gluten free, healthy, and delicious. 


2 cups red quinoa
1 small onion diced
2 cloves garlic chopped
1 head of kale torn into pieces, stems removed
1 cup pepita seeds
2 teaspoons olive oil, or non-stick spray to coat pan
1 acorn squash
1 teaspoon cumin
Salt and Pepper to taste


Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray and spread pepita seeds on the sheet, drizzle with olive oil and season with salt. Toast for 5 minutes until browned. Set aside. 

Cut off top and bottom of acorn squash. Then cut vertically in half. Scoop out the seeds and cut each half in half horizontally. Cut into 1/2" slices. Spray two baking sheets with non-stick cooking spray,  arrange slices on each sheet, drizzle with olive oil, season with salt and pepper, and roast at 350 degrees for 15 minutes per side.  Prepare quinoa according to directions on package, rinsing first. Sautée onion and garlic until translucent and fragrant. Add kale and sautée until leaves are wilted. Add cooked quinoa and combine all ingredients. Place into pretty casserole dish and arrange squash slices around the perimeter of the dish as well as on top of the quinoa.  Sprinkle with toasted pepita seeds and enjoy. Serves 10-12 people. 

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