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Quinoa with Kale and Roasted Butternut Squash
Ingredients
  • 1 small butternut or acorn squash (about 1 pound)
  • 3 cups stemmed and finely chopped kale
  • 1⁄2 cup finely chopped fresh parsley
  • 1⁄4 cup fresh lemon juice (from 2 to 3 lemons)
  • 1 small clove garlic, minced
  • Sea salt
  • Freshly ground black pepper
  • 1⁄2 cup dry/uncooked quinoa
  • 1⁄2 cup dry/uncooked millet
  • 1⁄3 cup slivered almonds
  • 1⁄4 cup raisins
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