In a large pot on medium heat, warm the olive oil, add onion, and cook for 3-4 minutes until tender.
Add garlic and cook for an additional 2-3 minutes, being careful not to burn it.
Add paprika, cumin, salt, and pepper, stir to combine, and cook for 30 seconds until fragrant.
Add quinoa and butternut squash, stirring to ensure it is well coated with the onion mixture.
Pour in broth, scraping up any bits that have stuck to the bottom, add diced tomatoes, tomato paste, prunes, cinnamon stick, and bay leaf, and give it a good stir.
Cover with a lid, reduce heat to a simmer and cook for 25-30 minutes until quinoa and squash are tender.
Once cooked, add kale, stir well to combine, and cook for an additional 5 minutes or until kale is wilted and bright green.
If needed, add an extra splash of stock or water for desired consistency, or simmer for another 5 minutes to reduce if it’s too liquidy. (This may vary depending on your brand of canned tomatoes.)
Remove cinnamon stick and bay leaf and season with additional salt to taste.
This recipe can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
3 Simple Dishwashing Hacks to Make Kitchen Chores Easier Ever wondered why dishwashing feels like an endless battle against greasy pans and stubborn food…
