- 500 g quinoa
- 2 butternet squash or pumpkin
- 2 celery bundle
- 2 leek
- 5 garlic cloves (minced)
- 250 g kale
- 50 g parsley
- 50 g sage
- 7 dl dried cranberries
- 2 tbsp coconut oil
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.