Glazed Squash and Quinoa Bowl

Ingredients

• 12 oz Butternut Squash, Cubed
• ¾ Cup Tri Color Quinoa
• 4 oz Kale
• 1 Red Fresno Chile
• 1 Shallot
• 2 Garlic Cloves
• 3 Tbsp. Light Brown Sugar
• 2 Tbsp. Soy Sauce–Gluten-Free
• 2 Tbsp. Apple Cider Vinegar
• ½ oz Sliced Almonds
• Olive Oil
• Salt Pepper
• Stem kale and coarsely chop. Slice thin rounds from
• pointed half of Fresno chile. Discard seeds if you prefer
• less spice. Stem and mince other half of Fresno chile.

Instructions

1. 1

   Glazed Squash and Quinoa Bowl: with sautéed kale and shallots 12 oz. Butternut Squash, Cubed ¾ Cup Tri Color Quinoa 1 Red Fresno Chile 3 Tbsp. Light Brown Sugar 2 Tbsp. Apple Cider Vinegar ½ oz. Sliced Almonds

2. 2

   Cook Within: a medium pan and cook kale in batches if necessary. Quinoa is often referred to as a superfood because not only is it low complete protein, providing all the body’s essential amino acids.

3. 3

   Roast the Butternut Squash: drizzle with 2 tsp. olive oil, season with ½ tsp. salt and ¼ tsp. pepper, and toss to coat. Spread into a single layer and roast 20-25 minutes, or until squash is tender and lightly browned. Remove from oven and

4. 4

   Cook the Shallots and Kale: oil and shallots to hot pan. Cook 3-4 minutes, stirring occasionally, or until tender. Add kale and 2 Tbsp. water and cook 3-4 minutes, or until kale is wilted.

5. 5

   Season with ¼ tsp. salt, remove to plate, and set: aside. Wipe pan clean.

6. 6

   Cook the Quinoa: Bring a small pot with quinoa, 1 ½ cups water, and ½ tsp. salt to a boil over medium-high heat. Cover, reduce heat to low, and cook 15-18 minutes, or until all liquid has been absorbed. Rest, covered, 5 min- utes, then fluff grains with a fork. Set aside.

7. 7

   Make the Glaze: Place pan from cooking kale over medium-high heat. Add garlic, minced Fresno chile (to taste–it’s spicy!), brown sugar, soy sauce, apple cider vinegar, and ¼ cup water. Bring to a boil and reduce by half until a syrup forms, 3-4 minutes. Remove from burner, add butternut squash, and toss to coat.

8. 8

   Prepare the Ingredients: Stem kale and coarsely chop. Slice thin rounds from pointed half of Fresno chile. Discard seeds if you prefer less spice. Stem and mince other half of Fresno chile. Peel and halve shallot. Slice thinly. Mince garlic.

9. 9

   Plate the Dish: Place quinoa in a bowl and top with kale and but- ternut squash. Drizzle any extra glaze over entire dish. Garnish with Fresno chile rounds (to taste) and recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice in this recipe.

10. 10

    Minced chiles are added to: glaze and sliced rounds are used to garnish dish. heat comparable to a fresh jalapeño. Use to taste or omit from recipe to suit your spice preference. Be sure to wash hands and cutting board after the recipe before you start–we promise it will be time

11. 11

    Peel and halve shallot. Slice thinly. Mince garlic.