40 MIN
4 SERVING
PROTEIN
CARBS
CALORIES
SUGAR
cholesterol
FAT
Ingredients
Serving
olive oil
1 tablespoon
butter ( Kerrygold )
4 tbsp
minced garlic
1 clove
red onion
1/4 cup, chopped
quinoa ( uncooked )
1 cup
butternut squash ( chopped )
1 cup
water ( filtered )
2 cup
black beans ( drained and rinsed clean )
15 wt. oz
fire roasted diced tomatoes ( 14.5 oz )
1 can
kale ( shredded )
1 cup
chili powder
1 tsp
cumin
1/2 tsp, whole
lime juice ( Fresh squeezed )
2 tbsp
pink Himalayan salt
1/4 tsp
ground black pepper
1/4 tsp, ground
Instructions
Step 1
Heat olive oil in a large skillet over medium-high heat.
Step 2
Add garlic and cook, stirring frequently until fragrant, about one minute.
Step 3
Stir in quinoa, water, tomatoes, squash, lime, chili powder, and cumin; season with salt and pepper to taste.
Step 4
Bring to a boil, cover, reduce heat, and simmer until quinoa is cooked for about 20 minutes.
Step 5
Add beans and kale and heat for an additional 5 minutes.
Write your review
Your review submited successfully
Recommendation
VIEW ALL
