Quinoa, Butternut Squash, and Kale Salad

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 0.5 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 0.5 teaspoon chili powder
• 0.5 teaspoon sea salt
• ground black pepper to taste
• 0.5 butternut squash – peeled, seeded, and cubed
• 1 zucchini, cubed
• 2 cups water
• 1 cup quinoa
• 2 cups chopped lacinato kale
• 2 cups chopped Italian parsley
• 0.5 cup raisins
• 0.5 cup chopped red onion
• 0.25 cup apple cider vinegar
• 1 tablespoon honey

Steps

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.
3. Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.
4. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.
5. Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.