Kale, Quinoa and Butternut Squash Bowl with Pomegranate Vinaigrette
Executive chef Suki Otsuki
Mudhen Meat and Greens
Dallas
Quinoa is a go-to grain to create bowls with universal appeal. At Mudhen Meat and Greens in Dallas, executive chef Suki Otsuki adds butternut squash and kale to the mix and jazzes up the flavor with a pomegranate vinaigrette.
Ingredients
2 tbsp. frozen pomegranate concentrate, thawed
¼ cup minced shallots
½ cup sherry vinegar
¾ cup high-quality olive oil
½ cup pomegranate seeds
¼ cup chopped parsley
Salt and pepper to taste
1 bunch kale, chopped
1 cup quinoa, cooked
2 cups butternut squash, cut into half-moons, seeded and roasted
Steps
1. For vinaigrette, in small bowl, combine pomegranate concentrate, shallots and vinegar; allow to stand for several minutes so vinegar begins to macerate the ingredients. Whisk in olive oil, pomegranate seeds, parsley and salt and pepper.
2. Into large bowl, place kale. Add vinaigrette; massage until kale softens and absorbs some of vinaigrette.
3. Add quinoa and squash; toss to combine. Divide among four bowls.
Photo courtesy of The Perfect Puree of Napa Valley