You can now read 5 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

Seasonal Recipes

Recipe for quinoa salad with kale and butternut squash

Quinoa salad with kale and butternut squash.

Karoline Boehm Goodnick for The Boston Globe

Quinoa salad with kale and butternut squash.

Serves 6

With its nutty flavor, quick-cooking quinoa lends itself to a variety of preparations. Here, the grain is tossed with caramelized butternut squash and garlic (leave garlic cloves unpeeled during roasting; their paper shell keeps them from burning while turning the insides into a soft, sweet spread). Coat a bunch of wilted kale with the tangy garlic mixture, and toss the salad together. Toasted pepitas, or pumpkin seeds, add crunch. Serve as a meatless entree or as a side dish with roast chicken.

½cup pepitas
2pounds peeled, seeded butternut squash, cut into 1-inch cubes
5cloves garlic, unpeeled
1tablespoon canola oil
Salt and pepper, to taste
1cup quinoa
2cups water
2tablespoons cider vinegar
¼cup olive oil
1bunch kale, stemmed, leaves thinly sliced
¼cup shredded Parmesan
4scallions, thinly sliced

1. Set the oven at 350 degrees. Spread the pepitas on a rimmed baking sheet. Toast, turning often, for 10 minutes. Leave to cool.

Continue reading below

2. Turn the oven up to 400 degrees. On another rimmed baking sheet, toss butternut squash and garlic with canola oil, salt, and pepper. Roast for 35 to 40 minutes or until caramelized on the bottom; cool.

3. In a dry skillet over medium heat, toast the quinoa, stirring constantly, for 2 minutes or until the grains are aromatic. Add the water and a pinch of salt. Bring to a boil. Lower the heat to medium, cover, and simmer for 15 minutes. Transfer to a large bowl and fluff with a fork; cool.

4. When the garlic is cool enough to handle, peel each clove and transfer to a small bowl. Whisk in the vinegar.

Continue reading it below

5. Wipe out the skillet. Add the olive oil and set over medium-high heat. Cook the kale, stirring constantly, for 5 minutes or until wilted. Stir in the garlic mixture. Add the kale mixture to the quinoa with the squash, Parmesan, and scallions. Taste for seasoning, and add more salt and pepper, if you like. Garnish with toasted pepitas.
Karoline Boehm Goodnick

Loading comments...
Want each day's news headlines delivered fresh to your
inbox every morning? Just connect with us
in one of the following ways:
Please enter a valid email will never post anything without asking.
Privacy Policy
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of