This is the best and easiest summer sangria recipe that’s packed with tons of fruit and flavor! It’s also made with club soda for a bit of bubbles, and stuffed full of limes, oranges, apples and strawberries – but feel free to add your favorite fruit as well, the more the better!
Quinoa & Kale Stuffed Squash with Karviva’s Ashitaba, Dark Cherry & Pomegranate Juice
Serving size: 4 as a side dish or 2 as a main
Ingredients
Scale
- 2 acorn squash
- 1 cup quinoa
- ½ a medium white onion, diced
- 4 stalks kale, de-stemmed and finely chopped
- ½ cup fresh parsley, finely chopped
- The seeds of 1 fresh pomegranate (approx. ½ cup of seeds)
- ¼ cup pumpkin seeds
- ½ cup Karviva’s Ashitaba, Dark Cherry & Pomegranate Juice
- 2 Tbsp. Olive oil
- Pinch of sea salt and black pepper
- Optional garnish: tahini for drizzling and sesame seeds
Instructions
- Preheat oven to 400°F
- Prepare a baking sheet with parchment paper
- Cut the squash in half lengthwise and then drizzle with oil (on both sides) . Place each squash half face down on the baking sheet. Add a few small splashes of water to the baking sheet (this helps to add moisture while cooking)
- Place the squash in the oven and bake for 25-30 minutes (until you can poke a hole through the skin and it is fork tender). Once it’s completed, remove from the oven and set aside for a few minutes.
- In the meantime as your squash bakes, add 1 cup of quinoa to a pot, with 2 cups water
- Allow the quinoa to come to a boil, and then place the lid on the pot and allow to simmer on low for 12-15 minutes. Remove from heat and allow to sit with the lid on for 10 minutes. Then fluff with a fork.
- As the quinoa is cooking, remove the seeds from your pomegranate, and dice the 1/2 onion, and chop the kale, and parsley.
- Heat a pan on the stove top with a drizzle of oil, then add the diced onion along with a pinch of sea salt. Allow to saute until golden brown.
- Once the quinoa is finished, place it in a large bowl and add a generous drizzle of olive oil along with a pinch of sea salt and black pepper. Then add the cooked onion and fresh chopped kale, and parsley. Mix until well incorporated.
- Next add ½ cup of Karviva Ashitaba, Dark Cherry & Pomegranate Juice to the quinoa mixture, and mix well throughout
- Taste test the quinoa mixture and adjust accordingly. If you’d like it saucier, add an additional few Tbsp. of Karviva juice. If you’d like it saltier, add a touch more sea salt.
- Now it’s time to stuff your squash! Firstly, remove the seeds from the flesh of the squash with a spoon. You can discard the seeds or save them to use at a later time.
- Place the prepared quinoa/ kale/ pomegranate mixture into each of the squash halves
- NOTE: if your stuffed squash have cooled more than you’d like for serving, pop them back into the oven for 5-10 minutes to reheat (do so before garnishing)
- Garnish with pumpkin seeds, sesame seeds and a drizzle of tahini if desired
- Enjoy!
