Ingredients

Scale

2 strips of bacon, cooked and crumbled (optional, but recommended)
1 Tablespoon butter or olive oil
1 medium onion, peeled and chopped
3 – 5 cloves garlic, peeled and chopped
About 2 cups chopped zucchini
About 2 cups chopped pumpkin or butternut squash, pre-roasted
About 2 cups chopped kale leaves (ribs removed) or fresh spinach
About 2 cups cooked quinoa
1 Tablespoon chopped fresh herbs (rosemary, sage, and tarragon work well)
2 oz. shredded extra sharp cheddar cheese (for vegan, use vegan shreds)
Red Robin Seasoning (or your favorite seasoned salt) and Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning), to taste

Instructions

In a large saute pan, cook the bacon, then remove the strips to a paper towel, cool and chop.
Add the butter or oil to the pan and heat over medium heat. Add the onion and garlic and saute until the onion is soft and translucent.
Stir in the zucchini and cook until the zucchini is crisp tender. Add the pumpkin and kale, cover and cook briefly until the kale is softened and the pumpkin is warmed.
Stir in the quinoa, herbs and cheese, then add seasonings to taste. Serve warm topped with extra crumbled bacon and cheese if desired.

Notes

When you roast your pumpkin or squash, make sure to cook until it’s tender, but a little crisp as well, not mushy.

Can be made several days ahead of time and reheated at serving time either in the microwave or on the stovetop.

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

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Nutrition

Serving Size: About 1 cup
Calories: 233
Fat: 9.9