Quinoa:
In a medium-sized pot, add 1/4 cup quinoa and 1/2 cup of water on high heat. When it starts to boil, cover, set the heat to low and cook for 10 minutes. Turn off the heat and let sit, covered, for 5 minutes. Fluff the quinoa.
Dressing:
In a small bowl, mix the juice of 1 lemon, 1/4 cup olive oil, paprika, and cumin until well combined.
Whipped Feta:
In a food processor, add the feta, ricotta, and olive oil. Pulse until fully combined.
For the Butternut Squash:
Preheat the oven to 400. Toss the chopped butternut squash with olive oil, salt and pepper. When the oven is ready, spread the butternut squash on a baking sheet and roast for 25-30 minutes, until crispy.
1. Remove all the stems from the leaves and shred the leaves with your fingers. Crunch the leaves between your palms. Place in a large bowl.
2. To the kale, add the cooked quinoa, roasted butternut squash, and dried cranberries. Add the dressing and give it a good toss. Note: the method for each is also listed below.
3. To serve, smear the whipped feta on the plate or bowl. Add the salad and serve with your choice of protein. Enjoy!
Notes:
* This salad will go well with salmon, chicken, steak, or soft-boiled eggs
* Save the kale stems to stir fry for another meal or use for stock
* Massaging the kale leaves helps give it an overall softer texture.
* Use room temperature feta for an easier time with the smearing effect
Recipe courtesy of Peter, @whonoms!