Recipe: Squash & Kale Quinoa Stir-fry

Recipe: Squash & Kale Quinoa Stir-fry

Sade Anderson, ECO’s Farm Food Chef, is back a new recipe, just in time for the holidays. The squash, kale and qunioa sitr-fry is a perfect dish for that holiday potluck or family dinner. If you have any questions, comments or suggestions, you can reach Sade directly at

Prep Time: 15 Minutes + Cook Time: 15 Minutes = Total Time: 30 Minutes

Main Ingredients:

  • 3/4cup butternut squash, shredded
  • 1 cup quinoa
  • 1 cup kale leaves (stems removed and leaves torn) Note: we used raab this time, but feel free to use kale as listed or any other favorite green of yours
  • 1 shallot, chopped
  • 2 cups vegetable stock
  • 2 tablespoons of olive oil, divided

Seasonings & Garnishes:

  • Coarse kosher salt
  • Freshly ground black pepper
  • 1 tbsp diced garlic (about 3 cloves)
  • Fresh sage to taste
  • Fresh parsley to taste
  • Freshly squeeze lime juice (if desired)
  • Chopped peanuts for topping (if desired)


  •  1 pot
  • Grater
  • Large knife
  • Large & small bowls


1. Cook quinoa in stock and set aside.


2. Peel and shred the squash with a carrot shredder and set aside.



3. Chop your spices {garlic, pepper, onion, sage, parsley} and kale (or raab) and set aside.



4. In a pot, sauté onions, garlic and pepper in oil until softened and fragrant. Season with a pinch of salt and black pepper.

5. Add the quinoa, sage and parsley.



6. Now add the kale. Taste for seasoning. Cook for an additional 1-2minutes until the kale turns bright green.



7. Lastly add fresh sage, parsley, and squeeze lime over if desired. Top with chopped nuts and serve immediately.