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Export 11 ingredients for grocery delivery
Step 1
Combine the onion, butternut squash, garlic, cumin, paprika, salt, tomatoes, broth and quinoa in the base of a 6-quart slow cooker, stirring to combine.
Step 2
Cover and cook for 4 hours on high or 6 hours on low, or until the onions and butternut squash are very tender and cooked through.
Step 3
Uncover, add the kale, cover, and cook on high for the kale to wilt, about 15-30 minutes.
Step 4
Uncover and add the vinegar, stirring to combine. Taste and additional salt or vinegar if you like.
Step 5
Serve, drizzled with extra virgin olive and freshly ground pepper.
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