Maha's Quinoa Butternut Squash & Kale Curry Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 100.8
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 191.5 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 4.3 g
- Protein: 2.7 g
View full nutritional breakdown of Maha's Quinoa Butternut Squash & Kale Curry Bake calories by ingredient
Introduction
Healthy and tasty, especially if all organic ingredients are used.! Healthy and tasty, especially if all organic ingredients are used.!Number of Servings: 8
Ingredients
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1 cup dry whole grain quinoa, (4 cups cooked)
salt to taste
2 tsp. extra virgin olive oil
1 large bunch curly kale, de-stemmed and chopped (about 3 cups cooked)
2/3 cups onions, chopped
medium butternut squash steamed, peeled and cubed, about 3 cups
2/3 cup Seeds of Change Organic Jalfrezi Curry Sauce
1/3 cup grated parmesan cheese
Tips
At 100 calories per serving this is not only calorie-conscious, but delicious!
Directions
Wash and strain quinoa and steam according to directions. Set aside.
Saute onion in olive oil, adding the chopped kale with light salt. Cover and steam until al dente. Add Curry Sauce, quinoa, and cubed squash and mix together.
Transfer to 13 x 9 " baking dish, and lightly sprinkle Parmesan cheese on top. Cover with foil and bake at 350 degrees for 1/2 hour to heat and melt the cheese.
Cool for 5-10 minutes. Cut and serve.
Serving Size: Makes 8-1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user VALERIEMAHA.
Saute onion in olive oil, adding the chopped kale with light salt. Cover and steam until al dente. Add Curry Sauce, quinoa, and cubed squash and mix together.
Transfer to 13 x 9 " baking dish, and lightly sprinkle Parmesan cheese on top. Cover with foil and bake at 350 degrees for 1/2 hour to heat and melt the cheese.
Cool for 5-10 minutes. Cut and serve.
Serving Size: Makes 8-1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user VALERIEMAHA.
Member Ratings For This Recipe
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KALIGIRL
