- 1 yellow onion, chopped
- 1 acorn squash, cubed
- 1/2 cup dried cranberries
- 2 cups plus 1/3 cup water
- 2 cups kale, chopped
- 2 tbsp butter
- salt & pepper to taste
- 1 cup red quinoa
Place 2 cups of water and the red quinoa in a medium-sized pot over high heat. Stir occasionally. Once water reaches a boil, reduce heat to low and cover. Cook for around 15 minutes or until all the water is absorbed.
Meanwhile, heat butter in a large saute pan over medium-high heat. Add onions and saute for around 5 minutes, then add the squash. Cook for a couple minutes, then add cranberries as well as salt and pepper to taste. After about 4 minutes, add 1/3 cup of water and stir until water is cooked off. Reduce heat to medium-low and continue to cook until squash is soft and tender. The time will vary depending on the size of squash chunks. Add kale and cook for a couple minutes more — not very long because you want to keep the kale crunchy.
To serve, spoon quinoa in the bottom of the bowl, then top with a scoop of the squash mixture.
(Serves 6)
