Chef Recommendations Recipe
Specially curated dishes by our chef based on seasonal ingredients.
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Ingredients
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Seasonal Ingredients
Method
Cooking Instructions
Prepare the Quinoa
Rinse quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and let simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into bite-sized pieces. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
Sauté the Kale and Chickpeas
In a large skillet, heat the remaining olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the kale and chickpeas, sprinkle with cumin and paprika, and cook until kale is wilted, about 5-7 minutes.
Combine and Serve
In a large bowl, combine the cooked quinoa, roasted butternut squash, and sautéed kale and chickpeas. Drizzle with lemon juice, adjust seasoning with salt and pepper to taste, and serve warm.
