Ingredients
– 1 C of quinoa
– 2 C of vegetable broth
– 2 acorn medium squash, halved
– 5 Tbsp of oil, divided
– 1 small red onion, diced
– 3 cloves of garlic
– 1 C finely chopped kale
– ½ C dried cranberries
– 1 (15-oz) can of garbanzo beans, drained and rinsed