Winter warmer with kale and quinoa
by Clare Neill,
I love to cook with root vegetables in the winter, there's something very grounding and comforting about eating them. The kale provides a green nutrient hit and the pomegranate gives a beautiful lift to the dish.
- 100g quinoa (cooked according to the packet instructions, using either water or homemade stock/broth)
- 1/2 squash, peeled and deseeded, and chopped into 2cm chunks
- 4 heads beetroot, tops cut off, chopped into 2cm chunks
- 1/2 bag of kale (about 150-200g)
- 1/2 pomegranate
- 1 tbsp coconut oil
- olive oil, salt pepper, lemon and tamari to dress
- Turn your oven on to 180 degrees. Place a roasting tin with the coconut oil in the oven for a minute until the oil has melted.
- Put the chopped beetroot and squash in the roasting tin and return to the oven. Cook for 30 minutes if you like your vegetables with a firm texture, for 45 minutes if you prefer them a bit softer.
- Meanwhile boil a kettle for the quinoa (or get your stock ready if you're using this), then place the quinoa with the water (or stock) in a pan and bring to the boil. Once boiling reduce to a simmer until cooked.
- Cut the pomegranate in half and break out the individual seeds. Put in a bowl to one side.
- About 5 minutes before the quinoa is cooked added the kale to a steamer above this pan and let it steam at the same time. If you don't have an over pan steamer then simply place in a boiling pan and put a small amount of water in the bottom of the pan.
- Place the cooked kale and quinoa in a bowl and toss together. Next place the squash and beetroot on top of this and top with the pomegranate seeds.
- Dress the dish to taste with salt, pepper, a glug of olive oil, a little tamari (or liquid aminos) and a squeeze of lemon juice.
- If you want an additional protein hit you could add some walnuts or feta.
This is a delicious dish for dinner, but is also perfect cold the next day as your packed lunch.