Cook quinoa according to package, and set aside to cool.

Peel squash/pumpkin and dice into ~1cm cubes.

Toss squash cubes in coconut oil and salt.

Roast at 210°C until tender, about 15 minutes. They should still have some firmness, and not be mushy.

Chop celery and leeks.

De-stem and chop kale.

Heat quite a bit (~5 tbsp) of olive oil in a large cast iron pot.

Add celery, sautée for 2 minutes.

Add leek, sautée another 2 minutes.

Add garlic, salt, and pepper.

Add kale, reduce heat to low, and put lid on.

Wait a few minutes for kale to wilt. You can stir it a few times to help.

Remove from heat and allow everything to cool.

Chop parsley and sage.

Mix all ingredients into a gigantic bowl.