close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app

This is a great lunch or dinner dish no matter what season it is. During the summer, serve it chilled on a bed of greens, and during the winter, serve it at room temperature with a cup of hot soup.

From The Forks Over Knives Plan

Find this recipe and more in the Forks Over Knives Recipe App.

Quinoa Millet w Kale and Butternut Squash

Ingredients

  • 1 small butternut or acorn squash (about 1 pound)
  • 3 cups stemmed and finely chopped kale
  • 1⁄2 cup finely chopped fresh parsley
  • 1⁄4 cup fresh lemon juice (from 2 to 3 lemons)
  • 1 small clove garlic, minced
  • Sea salt
  • Freshly ground black pepper
  • 1⁄2 cup dry/uncooked quinoa
  • 1⁄2 cup dry/uncooked millet
  • 1⁄3 cup slivered almonds
  • 1⁄4 cup raisins

Instructions

  1. Preheat the oven to 375°F. Cut the squash in half and scoop out and discard the seeds. Place the squash cut-side down on a rimmed baking sheet and bake until tender, 50 to 60 minutes. Set aside until completely cool. Peel off the
skin and cut the squash into 1⁄2-inch cubes.
  2. Meanwhile, in a large bowl, combine the kale, parsley, lemon juice, garlic, and salt and pepper to taste. Let stand for 30 minutes.
  3. Bring 2 cups water to a boil in a small saucepan. Add the quinoa and millet and return to a boil. Reduce the heat to low, cover the pan, and simmer for 10 minutes. Remove from the heat and let stand, covered, for at least 10 minutes. When the liquid is absorbed, remove the cover and let cool.
  4. While the grains cook, place the almonds in a medium skillet and toast over medium-low heat, stirring frequently, until lightly browned and fragrant, 5 to 7 minutes. Immediately transfer the nuts to a plate to cool.
  5. Add the squash, quinoa-millet mixture, and raisins to the kale mixture. Stir gently to combine. Taste and adjust the seasonings. Top with the toasted almonds. Serve at room temperature or chilled.

Comments (1)

(4 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Beth S2 months ago
Reply
Do you want to report this comment as inappropriate?

I went into this knowing that my family isn’t crazy about raw kale, so I massaged the heck out of the kale (after adding lemon, garlic, etc.) and added the grains and squash hot. Otherwise, I followed the recipe exactly. My husband did not like this at all, but I thought it was quite good. The millet quinoa combination is fantastic and the flavors and textures work really well together. I’m deducting a star only because my husband really didn’t like it.

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
description
about the author

description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap