½butternut squashabout 3 cups, peeled and cut into small cubes
½box of firm tofucut into cubes
½of a red onionabout 1 cup, sliced
1cupfresh parsleychopped
A few shakes of red pepper flakes
A few turns of black pepper
Marinade
Juice of two orangesabout 1 cup
¼cupwater
1tablespoon100% pure maple syrup
1teaspoondijon mustard
3garlic clovesminced
½cupsesame seeds
¾teaspoonsea salt
Additional ingredients
½cupof quinoa100g
4cupsof kale115g, chopped
Toasted pecans
Instructions
Preheat oven to 350° F (175°C).
Add the squash, tofu, red onion, parsley, red pepper flakes and black pepper to a large mixing bowl.
Make the marinade by adding all of the marinade ingredients to the blender and blending until totally smooth, about a minute (orange juice, water, maple syrup, mustard, garlic, sesame seeds and salt).
Reserve 1/2 cup of the marinade and set it aside. Pour the remaining marinade over the squash / tofu mixture and gently stir until everything is coated.
Place this mixture on a parchment covered baking sheet and bake for 45 minutes.
While that goodness is baking, cook the quinoa by placing 1/2 cup of quinoa and 1 cup of water in a small pot, bring to a boil and then reduce the heat to just a simmer. Simmer for 15 minutes until the water is evaporated and the quinoa is soft.
Place the kale in a large mixing bowl, add the 1/2 cup reserved marinade, and massage with your hands until the kale is limp and the marinade is fully incorporated.
Add the warm quinoa and the baked butternut squash mixture to the kale and gently stir until everything is mixed together.
Serve warm or cold and top with toasted pecans when serving.