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5 from 2 votes

Quinoa with Squash, Kale, and Pecans

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6
Author: Jess Smith via Inquiring Chef


  • 1 cups quinoa, rinsed
  • 2 Tbsp. olive oil
  • 1 lb. vegetables (squash, sweet potato, or carrots), cut into 1-inch pieces
  • kosher salt and black pepper
  • 1 medium red onion, sliced
  • 2 bunches kale (1 ¼ pounds), thick stems removed and leaves cut into bite-size pieces (about 14 cups)

For topping:

  • 4 poached eggs
  • pesto
  • toasted pecans


  • Cook the quinoa according to the package directions.
  • Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the vegetables, 1 teaspoon salt, and ½ teaspoon pepper and cook, covered, tossing occasionally, until the vegetables begin to brown and soften, 6 to 8 minutes.
  • Add the onion to the pot and cook, tossing occasionally, until the vegetables and onion are tender, 4 to 6 minutes. Add as much kale to the pot as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 3 to 4 minutes.
  • Serve the vegetables over the quinoa, top each serving with a poached egg and serve with pesto and pecans on the side.


Adapted from Real Simple.