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Kale and quinoa with roasted squash
40 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 410
  • Fat about 15g
  • Carbohydrates about 49g
  • Protein about 13g
This is needed
This is needed for 4 people
Roasted squash
  • 400 g squash
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
Kale and quinoa
  • a little olive oil
  • 1 onions, sliced
  • 7 dl vegetable bouillon
  • 250 g quinoa
  • 200 g kale
To serve
  • 40 g pecan nuts, toasted
  • 2 tbsp dried cranberries
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And that's how it's done
And that's how it's done
Roasted squash
Mix the squash with the oil, season. Spread onto a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.
Kale and quinoa
Heat the oil in a large pan. Sauté the onion and kale for approx. 3 mins. Pour in the bouillon and bring to the boil. Add the quinoa, cover and simmer over a low heat for approx. 15 mins. until almost soft. Season with salt and pepper to taste
To serve
Plate up the kale with the squash, sprinkle with the cranberries and nuts.