- 40 min
Allergens: Sesame, Gluten, Wheat
Cook the squash
Preheat oven to 425F
Cut the squash lenghtwise, remove seeds, then slice each half to make half rings of about 1 inch thick. Mix with 1 tbsp of olive oil (double for 4 ppl), put on a baking sheet lined with parchment paper, and put in the oven for 30 minutes, turning halfway.
Remove the kale leaves from stem and chop along with the parsley and the celery. Mince the shallot.
Juice the lemon.
Chop the garlic as small as possible.
Cook the quinoa
Bring 1 1/2 cups of salted water (double for 4 ppl.) and quinoa to a boil in a pot over high heat, reduce the heat to low, cover and let simmer for 5-10 minutes or until all water has been absorbed.
Make the dressing
In a bowl, mix the garlic, the tahini, the nutritional yeast, 1 tbsp of water (double for 4ppl), 2 tbsp of lemon juice and 1 tbsp of olive oil (double all for 4 ppl). Mix well.
Massage the kale
In a bowl, mix the kale with half the dressing and massage the dressing into the kale.
Put the kale down on the plate, then top with quinoa, shallots, celery, parsley, roasted squash and cranberries. Drizzle remaining dressing.