Quinoa Salad with Squash and Collard Greens

Quinoa Salad with Squash and Collard Greens

Ingredients

  • 1 lemon, juice and zest
  • 1/4 cup olive oil, plus 2 tablespoons for roasting
  • 3 cups quinoa, cooked and cooled
  • 1 butternut squash
  • 1 bunch collard greens
  • salt and pepper to taste
  • 1/2 teaspoon paprika

Instructions

  1. Preheat the oven to 425 degrees. Peel the squash and cut it into 2 inch cubes. Arrange the cubes in a baking dish, toss with 2 tablespoons olive oil and salt to taste, and cook for 30 minutes, or until the squash is browned on the edges and tender.
  2. Rinse the collard greens and cut them into 1/4″ ribbons.
  3. Combine the lemon juice, olive oil and whisk together well. Add a pinch or two of salt.
  4. In a large bowl, toss together the quinoa, squash, collard greens, dressing, lemon zest, paprika, salt and pepper. Let sit at room temperature for 15 minutes, and serve.
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