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Ingredients
US|METRIC
8 SERVINGS
- 1 cup quinoa (any color)
- 1 cup water (filtered)
- 1 butternut (1.5–2 pound [680–900g], or other fall squash)
- 2 large carrots (peeled and cut into 1/2-inch dice)
- 3 stalks celery (cut into 1/2-inch dice)
- 1/2 cup kale (chopped, stems included)
- 1/2 cup salt (cooked no-, added or low-sodium black beans, drained, optional)
- 6 cloves garlic (minced)
- 1/4 cup extra-virgin olive oil (organic)
- 2 Tbsp. hot curry powder (no-salt-added medium–)
- 5 1/2 cups vegetable stock (low-sodium)
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