This dish does not contain egg, dairy or gluten.
Happy Monday! Are you ready for the Holidays? I'm happy to say my shopping is DONE! All I need to do is wrap up the gifts in a few days. It feels good to be all done!
I am all about bringing the Holiday spirit to meals at this time of the year. I have a fun breakfast recipe coming to you this week! This weekend, I decided to put a flavor spin to my kale adding some cranberries and acorn squash. It's not only flavorful but festive too.
Here are the details you need to make this nutritious meal at home.
Ingredients
4 servings
2 bunches of kale
1 cup of quinoa (cooked)
3 small acorn squashes
1 cup cranberries
2 cloves of garlic
1 shallot
olive oil and salt
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Cook 1 cup of quinoa in 2 cups of water. Simmer on low until fluffy. Set aside. Preheat the oven to 425 F. Wash and cut the acorn squash in 1/2. Drizzle with olive oil and season with salt. Roast for 25 minutes. Set aside to cool. Peel the acorn squash and dice into cubes. Set aside. Peel and cut two cloves of garlic. Saute in a pan until fragrant. Peel and cut 2 shallots. Add the onion and saute until lightly browned. Wash and cut the kale. Saute. Add the diced acorn squash and the sliced cranberries. Mix well. Add the quinoa and mix gently- voila!
Can you say nutrition powerhouse? In this season of flu and every flavor of germ out there it's important to make sure our meals are packed with good nutrition to help boost our immune system and fight inflammation. Any source of the latter in your body basically "distracts" your immune system from doing its job.
I love the mix of sweet and tangy in this dish with the nutty flavor of the kale in the background. It's quite the mix!
Are you a kale lover too?
Enjoy this super easy and flavorful Holiday Kale! Take a photo and share on Instagram using #peoniesandalatte to show us your creations.
Thank you for reading this post!
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