Warm Quinoa, Collard Greens, And Squash Salad

• 1 acorn squash
• 1 cup dry quinoa
• 1/2 medium red onion
• 5 garlic cloves
• 1 green bell pepper
• 3 cups chopped collard greens
• 2 1/2 cups vegetable broth
• 1 tablespoon sea salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon coconut oil
• 1 teaspoon olive oil
• 1 tablespoon freshly chopped parsley

1. Slice squash in half, remove pulp and seeds.
2. Coat with olive oil, and half the salt and pepper.
3. Roast on parchment-lined baking sheet at 450 for about 40 minutes until soft.
4. Meanwhile, rinse and drain quinoa, cook in 2 cups of vegetable broth for about 15 minutes.
5. Chop garlic, onion, and pepper- sautee with remaining salt and pepper in coconut oil until soft.
6. Cook greens in 1/2 cup vegetable broth until just wilted- about 12 minutes.
7. Peel and cube roasted squash.
8. Combine all ingredients, including fresh parsley. Serve warm.

acorn, quinoa, red onion, garlic, green bell pepper, collard greens, vegetable broth, salt, freshly ground black pepper, coconut oil, olive oil, freshly chopped

Taken from food52.com/recipes/26002-warm-quinoa-collard-greens-and-squash-salad (may not work)