This has been one of my favorite dinners over the past week! A simple and delicious meal. One way or another I’ve eaten kale sautéed in coconut oil every night this week. The coconut oil gives the kale a wonderful flavor and is a fun change from olive oil. And the kale serves as a base for this dish!
Coconut Kale with Herbed Quinoa and Acorn Squash is delectable! Topped with a drizzle of cranberry raspberry jam and you’ve got yourself a winning dinner!
Coconut Kale with Herbed Quinoa and Acorn Squash
1/2 small acorn squash
1/3 cup cooked herbed quinoa
1 tbsp coconut oil
1 tsp minced garlic
1-2 large handfuls of chopped kale
To make this dish, start by baking the squash. I simply sliced the cleaned squash in half and baked in the oven at 400 degrees for 40 minutes.
For the quinoa I made a big batch on the weekend, and just used ~1/3 cup portion for my dinner. I cooked about 3/4 cup of quinoa in 1 and 1/2 cups of water and once finished stirred in about 1 tbsp of a blended herb mix.
When the squash is done, heat up the coconut oil in a large sauté pan over medium low heat. Add in the garlic and then the kale. Sauté the kale for about 5 minutes and then add in the quinoa and the squash. Continue sautéing until all is warmed through, then serve! Enjoy! Top with any sauce you’d like or just eat as is!