2 ea medium butternut squash, halved, seeds removed
4 tsp avocado oil
2 tsp extra virgin olive oil
1 C tri-colored quinoa (any other quinoa is fine too)
1 1/3 C vegetable broth, homemade or low sodium
1 bunch curly kale, stems removed, leaves rough chopped
2 ea fresh thyme sprigs
½ tsp pink Himalayan salt or sea salt, to taste
½ tsp freshly ground black pepper, to taste
¼ tsp fresh ground white pepper, to taste (optional)
15 oz cooked chickpeas (if using canned or bottled, rinse and drain)
1 ea medium orange, zested
½ each juice of half of the zested orange above
1/3 C fresh pomegranate seeds
¼ C pine nuts (raw or toasted, optional)