1 large kabocha squash, unpeeled, halved, seeded and cut into 3/4-inch cubes
8 cups low-sodium vegetable broth
3/4 cup uncooked quinoa
1 tablespoon Bragg Liquid Aminos
1/2 cup shredded lacinato kale leaves
Calories per serving 300
Fat per serving 9g
Saturated fat per serving 1g
Cholesterol per serving 0mg
Fiber per serving 8g
Protein per serving 7g
Carbohydrate per serving 49g
Sodium per serving 458mg
Iron per serving 3mg
Calcium per serving 148mg
How to Make It
1. In a large stockpot, warm oil over medium-low heat. Add onion and cook, stirring often, until soft, 8 to 10 minutes. Add garlic and bay leaves and cook, stirring often, until fragrant, about 5 minutes.
2. Add squash to pot and cook, stirring often, until it begins to develop some color, about 8 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for about 15 minutes. Raise heat to medium- low, add quinoa and simmer for 15 minutes.
3. Stir in Bragg Liquid Aminos and kale and heat just until kale has wilted slightly. Serve immediately.