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We know what you're thinking–kale, quinoa, no thanks! But trust us, this dish is not only good for your eyes, it's just plain good
Over the past decade, kale has accomplished something that's pretty hard for a vegetable. Kale is famous. You've probably read about it on somebody's T-shirt or perhaps on the Internet in a list of foods you should eat for good health.
But do you really eat it?
If not, better vision is a good reason to start. Kale is especially rich in lutein and zeaxanthin, compounds that protect your eyes from the sun and the harsh lights of your computer and phone screens. It's also packed with general health boosters like fiber, antioxidants, and calcium.
Health bona fides aside, this salad is a great example of how to mix kale up with other foods to create a balanced, satisfying dinner. Its hearty, savory flavor with a pleasant bitter edge works well with the slightly sweet butternut squash that's roasted with a dash of cumin and chili powder for kick. And the whole-grain quinoa brings protein to the party.
That's a lot of yum in just one bowl!
Prep Time: 15 minutesCook Time: 30 minutesServings: 4
Calories: 286Fat: 9.8gSaturated fat: 1.3gCholesterol: 0mgSodium: 263mgCarbs: 43.5gProtein: 8g
1 1/2 cups cubed butternut squash1/2 teaspoon ground cumin1/2 teaspoon chili powder1/2 teaspoon salt2 tablespoons extra-virgin olive oil, divided1/2 cup chopped red onion1/4 cup apple cider vinegar1 tablespoon honey1 cup cooked quinoa2 cups chopped kale leaves (stems removed)1/2 cup chopped parsley
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