Quinoa Salad with Kale and Butternut Squash

Last night's dinner, and now the subsequent posting of this recipe, brought awareness to the fact that I really like squash and kale together (remember that pizza from last month?). The contrasting flavors (and colors) are just really pleasing to me. We enjoyed this salad several times over the summer, and it is my husband's most-requested quinoa recipe. In the warmer months we ate it cold, but last night had it warm. It's yummy either way. Another great Pinterest find!

Quinoa Salad with Butternut Squash and Kale

-adapted from tarteletteblog.com

For the salad:

• 1 1/2 c. quinoa, rinsed
• 3 c. water
• 2 t. olive oil, divided
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups peeled and diced butternut squash
• 1 small bunch of kale
• 2 teaspoons fresh thyme, chopped (I think fresh is really key here. Don't use the dried stuff this time)

French vinaigrette:

• 1/4 t. salt
• 2 T. red wine vinegar
• 1 small shallot, peeled and minced (about 2 T)
• 1 t Dijon mustard
• 6 T. olive oil 

Mix vinegar, salt, and shallot in small bowl. Let sit 10 minutes and then whisk in remaining ingredients

Bring quinoa and water to boil, cover and simmer for 15-20 minutes or until tender. Fluff with fork and allow to cool slightly. Meanwhile, saute onion in olive oil for a few minutes until softened. Add garlic and stir for 30 seconds or so. Add squash and kale and then cover and cook on medium low for 10-12 minutes (check/stir periodically) until the squash is softened, but not mushy. Remove lid, add thyme and continue to cook a couple minutes more (or until any liquid has evaporated). Toss quinoa, squash mixture, and French vinaigrette together in a large bowl and season with salt/pepper as needed.  I think it's such a pretty salad.