2 tablespoons olive oil, divided
1 small butternut squash
1/2 cup red onion, chopped
1 teaspoon garlic, minced
1/2 tablespoon balsamic vinegar
1 8 oz. package white mushrooms
1 cup packed kale, chopped
1 1/2 cup cooked brown rice
1 1/2 cup cooked quinoa
1 cup dried cranberries
Salt and pepper to taste
Prepare brown rice and quinoa as directed on the package. Preheat oven to 400. Line a baking sheet with foil; set aside. Peel, seed, and chop the squash into 1” cubes. Toss squash with 1 tbsp olive oil, salt, and pepper. Place on sheet and roast for 15-20 minutes (or tender). Remove and set aside.
Heat a large skillet over medium heat & add 1 tbsp olive oil. Sauté garlic and onions until soft. Add mushrooms and vinegar and cook another 3 min. Turn off heat, add kale and mix well. Mix rice and quinoa in a bowl. Add to veggie mix and toss. Finally, stir in squash and cranberries.