INGREDIENTS
2 tsp
olive oil
2 tbsp
balsamic vinegar
1 tbsp
maple syrup
1 serving
sea salt
1 serving
bell pepper
3/4 cup
quinoa
1 1/2 cups
vegetable broth
1 tsp
olive oil
1 clove
garlic
1 cup
butternut squash
1 cup
kale
1 tsp
rosemary
1 serving
sea salt
1 serving
bell pepper
9 oz
boneless