Warm Brown Rice & Quinoa Salad With Roast Pumpkin & Kale
2 tbsp olive oil, divided
1 small butternut pumpkin
1/2 cup chopped red onion
1 tsp minced garlic
1 tbsp balsamic vinegar
1 punnet of sliced button mushrooms
1 cup chopped kale
1 1/2 cup cooked brown rice
1 1/2 cup cooked quinoa (red or white is fine)
1 cup dried cranberries (optional)
Salt & pepper to taste
Preheat oven to 200°. Line a baking sheet with foil and set aside. Peel, seed and chop the pumpkin into 1″ cubes. Toss the squash with 1 tablespoon of olive oil and a bit of salt & pepper, then place on prepared cookie sheet in a single layer. Roast for 15-20 minutes, or until tender. Remove from oven and set aside.
Heat a large pan over medium heat and add the remaining olive oil. Add the garlic and onions and sauté until fragrant and softened. Next, add the mushrooms and balsamic vinegar, and cook until tender, about 3 minutes. Turn off the heat, add the chopped kale, and mix well. (The residual heat will wilt the kale so that it’s tender.)
Combine the brown rice and quinoa in a bowl and mix until both ingredients are evenly distributed. Toss this into the mushroom & kale mixture and mix well. Next, add about 1 1/2 cups of the roasted pumpkin and mix in gently. Lastly, mix in the dried cranberries (if you’ll be using them).
4. Check for flavoring and adjust according to taste with more salt & pepper if needed. Serve as a one-dish meatless entree, or as a hearty side to lean proteins, and enjoy!