Ingredients

Scale

To roast the mushrooms:

8 oz. fresh mushrooms, cut into quarters
1 Tablespoon avocado oil
1 teaspoon soy sauce

For the rest:

1 teaspoon avocado oil
1 small crookneck summer squash, chopped
2 – 3 cloves garlic
About 5 cups fresh chopped kale
3 cups cooked quinoa
For the top: Blue cheese crumbles & toasted walnuts

Instructions

Preheat oven to 400 F. In a medium mixing bowl, toss the mushrooms with 1 Tablespoon avocado oil and the soy sauce. Place them in a single layer on a baking sheet and bake for 15 – 20 minutes or until the mushrooms are tender.
Now, in a medium/large frying pan, heat the teaspoon of avocado oil over medium heat. Add the squash and garlic and saute for several minutes until the squash is tender. Add the kale and stir until the kale is wilted. Stir in the quinoa.
Serve hot or cold topped with blue cheese crumbles and toasted walnuts.

Notes

For a gluten free recipe, make sure to use gluten free soy sauce for the mushrooms.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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