A really hearty lunchOne of the great things about kabocha squash is that you don't need to peel it. Eat the skin! It's full of beta-carotene, iron, and vitamins.

Candace Kumai
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

Recipes adapted with permission from the publisher, Harper Wave, an imprint of Harper Collins Publisher, from "Clean Green Eats" by Candace Kumai. Copyright © 2015

Nutrition Facts

300 calories; fat 9g; saturated fat 1g; cholesterolmg; fiber 8g; protein 7g; carbohydrates 49g; sodium 458mg; iron 3mg; calcium 148mg.