Ingredients
- 2 1/2 tablespoons olive oil, divided
- 2 1/2 cups butternut squash, peeled and cut into cubes
- Kosher salt and freshly ground black pepper
- 1 medium onion, thinly sliced (about 1 cup)
- 1 medium carrot, peeled and cut into rounds and quarters (about 3/4 cup)
- 1 orange or red bell pepper, deseeded and diced (about 3/4 cup)
- 1/2 tablespoon curry powder
- Pinch dried red chile flakes
- 3/4 cup quinoa, washed and rinsed
- 4 cups homemade vegetable stock or store-bought low-sodium vegetable broth
- 2 cups curly kale, leaves cut into 1-inch ribbons and thick stems removed
- 2 tablespoons fresh juice from 1 lemon
- 1/4 cup toasted pepitas
- 1/2 cup fresh cilantro leaves
Directions
- Heat 1 tablespoon of oil in a large pot over medium-high heat until shimmering. Add butternut squash, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. Remove and set aside. Add remaining oil and heat until shimmering. Add onion, carrot, pepper, and a pinch of salt and cook, stirring, until softened, about 2 minutes. Add curry powder and chile flakes and cook, stirring, until fragrant, about 30 seconds. Add quinoa and toast until fragrant, about 1 minute.
- Add broth and adjust heat to maintain an active boil and cook until quinoa is done, about 9 minutes. Stir in kale and squash, cook until kale has wilted and squash tender but not mushy, about 2 minutes more. Stir in lemon juice, season with salt and pepper, divide between serving bowls, and top with pepitas and cilantro.
