1 large handful curly kale, stems removed and broken into smaller pieces
½ cup grated cheese, use a hard cheese like parmesan and pecorino
Zest of one lemon
Salt + pepper, to taste
Directions
To a large pot, add onion, garlic, sage and thyme and cook for approximately 8 minutes or until onions have softened are turning translucent
Add quinoa and 3.5 cups stock to the pot with the lid on and simmer for around 10 minutes
Add butternut pumpkin and let simmer for roughly 20 minutes or until tender. Stir occasionally and add more liquid as needed when risotto starts to get dry
Once pumpkin is tender add kale and cook for another few minutes
Take of the heat and add cheese and lemon zest. Season with salt +pepper and stir through
Serve hot
Recipe by at https://www.caseyjade.com/quinoa-pumpkin-risotto/