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INGREDIENTS

Kale + Quinoa

  • 1 cup quinoa
  • 1 bunch kale, ribs removed and chopped into very small, bite-sized pieces
  • 2 tablespoons pecan oil
  • 1 persian lime, juiced
  • ½ teaspoon KR Pink Himalayan salt

Butternut Squash

  • 1 large butternut squash sliced into small, ¼-inch cubes
  • 2 tablespoons pecan oil
  • 2 teaspoons KR ground cumin
  • 1 teaspoon smoked paprika
  • 1½ teaspoons KR pink himalayan salt

Avocado Sauce

  • 2 avocados, sliced into long strips
  • 2 persian limes, juiced
  • 2 tablespoons Tera Verde olive oil
  • 1 medium jalapeño, deseeded, membranes removed and roughly chopped
  • 1 handful cilantro leaves
  • ½ teaspoon ground coriander, (optional)
  • KR Pink Himalayan Salt

Optional Toppings

  • 2 Pasture Raised organic eggs fried OR boiled
  • Feta cheese
  • Black beans
  • Koch Ranches grass-fed beef shoulder steak prepared and cut into strips.

INSTRUCTIONS

  1. To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
  2. To cook the squash: In a large skillet, warm the pecan oil over medium heat. Add the chopped squash and toss to coat, then add the cumin, smoked paprika and salt. Stir to combine. Once the pan is sizzling, add a scant ¼ cup water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally, until the squash is tender and cooked through, about 10 minutes.
  3. Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the squash is caramelizing on the edges, about 3 to 7 minutes (add another little splash of pecan oil if the squash starts sticking to the pan). Set aside to cool.
  4. To prepare the kale: Transfer the kale to a large mixing bowl. Sprinkle the chopped kale with salt and use your hands to “massage” it, which improves the flavor. Just grab handfuls of kale in your hands and scrunch it up in your palms. Repeat until the kale is darker green in color and more fragrant. Whisk together 2 tablespoons olive oil, the juice of 1 lime and ½ teaspoon salt. Drizzle over the kale and toss to coat.
  5. To make the avocado sauce: Simply combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste.
  6. Once the quinoa has cooled down a bit, pour it into the bowl of kale and toss to combine. Divide the kale and quinoa mixture into four large salad bowls. Top with the squash and optional toppings! Enjoy!

Recipe provided by Koch Ranches. For more information click here.