2 cups cooked quinoa
1 small butternut squash, peeled and cubed
1 bunch kale, stems removed and leaves chopped
1 tablespoon olive oil
1 teaspoon ground cumin
Salt and pepper to taste
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cubed butternut squash, chopped kale, olive oil, ground cumin, salt, and pepper.
- Toss to coat evenly.
- Spread the mixture out in a single layer on a baking sheet.
- Roast in the oven for 20-25 minutes or until the butternut squash is tender and the kale is crispy.
- Divide the cooked quinoa into bowls and top with the roasted butternut squash and kale.
- Serve hot