Dive into a colorful and nutritious blend of Galil's finest white quinoa and chickpeas, beautifully nestled in freshly roasted butternut squash halves. Each bite promises a symphony of flavors, enriched with pops of cranberries and a fresh crunch of kale. A harmonious balance of health and taste, perfect for any dinner table.
INGREDIENTS
INSTRUCTIONS
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1
Preheat the oven to 400 degrees F.
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2
Cook your quinoa, adding salt for taste and then set aside.
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3
Cut the squash in half, scoop out the insides, and glaze with 3 tablespoons of oil. Place face down on a baking sheet, Bake for 40 minutes.
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4
Take squash out, allow to cool but leave the oven on.
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5
Then, in a large pan, heat 2 tablespoons of oil, add and sauté onion and garlic until well cooked (about 3 minutes)
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6
Add kale and stir in for about 1 minute, turn heat off.
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7
Then stir in the quinoa, cranberries, and garbanzo beans until evenly mixed.
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8
Finally place your mixture into the squash bowls and put back in the oven for about 10 minutes.
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9
Serve and enjoy warm!
