Quinoa Kale Chick Pea Butternut Squash Bowl
Whoa that’s a mouthful. We are now less than two weeks out from Arrmon’s big marathon, so I’ve been trying extra hard to keep his nutrition on point. He had a long run yesterday and he did mostly hills…. Like super aggressive hills. I don’t know if you can even tell how aggressive these hills are in the picture below, but they are, and there are lots of them. Also, I went to drop him off a water and we met him on the road. The kids were so excited to see him running.
When he got finished with his run, I made him this dish for lunch. It was super fun to make because its so colorful, delicious, AND healthy.
Here’s how I made it.
Ingredients:
- 1 cup quinoa
- 2 cups chicken broth
- 1 lb butternut squash cubes (steamable bag)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 8 cups kale, cleaned and chopped
- 2 tbsp balsamic vinegar
- 1 15-oz can of chick peas
- 1 cup pecans
Directions:
- Add the quinoa and chicken broth to a small saucepan and bring to a boil. Cover and reduce heat to low and cook for 15 minutes or until all liquid is absorbed.
- Steam the butternut squash. If you aren’t using a steamable pack, cube a butternut squash and roast for 30 minutes at 400 degrees F.
- Saute the onion and garlic in olive oil for 5 minutes.
- Add the kale and balsamic vinegar and let it cook down.
- Stir in the chick peas and butternut squash.
- Toast the pecans in a dry skillet, stirring constantly, for 5 minutes over medium high heat.
- To serve, add quinoa, kale mixture, and pecans to a bowl!
