Kale, quinoa, fruits and nuts make this recipe healthy and hearty
Recipe by Stone Hollow Farmstead
Story by Katie McDowell
Photos by Dawn Harrison
This month’s recipe from Stone Hollow Farmstead manages to be healthy, hearty and easy to make. It’s a triple threat that’s hard to beat. The salad is chock full of healthy ingredients with high nutritional value.
Quinoa is a versatile grain that is high in protein and fiber. Two years ago, the Food and Agricultural Organization of the United Nations declared 2013 to be the “International year of the Quinoa.”
Butternut squash is a popular fruit that is also high in fiber, as well magnesium, potassium and vitamins A, C and E. Kale also provides a wide range of benefits to the body, from lowering cancer risks to promoting the body’s detoxification system. It is also a good source of vitamins K, A, C and B6.
Who knew healthy eating could taste so good?
Stone Hollow Farmstead is an artisan farm located at 2006 Dead Hollow Farm in Harpersville. For more information, visit Stonehollowfarmstead.com or call 800-285-8950. Information from the story provided by the World’s Healthiest Foods Website, sponsored by The George Matelijan Foundation.
Butternut Squash Quinoa Salad
5 small or 2 standard size butternut squash peeled, seeded, and cubed
1 1/2 cups uncooked quinoa (Cooked 1:2 ratio of quinoa to water)
2 leaves green kale, finely chopped
1- 1 1/2 cups dried cranberries or cherries
1- 1 1/2 cups toasted walnuts, chopped
Juice of 1 lemon
Salt and pepper to taste
Mix all ingredients in a bowl and toss all ingredients in a light drizzle of extra virgin olive oil