Acorn Squash Quinoa with Apples and Walnuts - The Lemon Bowl
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Quinoa and Acorn Squash Dish

This protein-packed quinoa dish full creamy acorn squash, crunchy apples and toasted walnuts is naturally gluten free and vegan.
Course Side
Cuisine American
Keyword acorn squash
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6
Calories 281kcal
Author Liz DellaCroce

Ingredients

  • 1 in acorn squash seeded and cut cubes (skin-on)
  • 1/4 cup olive oil divided
  • 1 teaspoon salt divided
  • 1/2 teaspoon pepper divided
  • 1 cup quinoa uncooked & prepared according to package instructions
  • 1 apple cored and diced
  • 1/2 cup scallions minced
  • 1/4 cup parsley minced
  • 1/4 cup lemon juice
  • 1/3 cup chopped walnuts toasted

Instructions

  • Pre-heat oven to 400 and line a baking sheet with foil.
  • Place acorn cubes in a resealable plastic bag and coat with half of the olive oil, salt and pepper (2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.) Seal bag and shake well to combine.
  • Scatter squash on prepared baking sheet and bake for 20-25 minutes or until softened.
  • While squash is baking, combine cooked quinoa, diced apple, scallions and parsley in a large bowl.
  • Toast walnuts in a dry pan for 4-5 minutes over medium heat or until they smell toasted. Add to bowl with quinoa.
  • Add cooked squash to the quinoa and dress with lemon juice, remaining olive oil, salt and pepper (2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.) Toss well and season with additional salt or pepper if needed.

Notes

Serve warm, cold or at room temperature. Can be made up to 1 day in advance.

Nutrition

Calories: 281kcal | Carbohydrates: 33.3g | Protein: 6.3g | Fat: 14.8g | Saturated Fat: 1.7g | Polyunsaturated Fat: 13.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 395mg | Fiber: 4.6g | Sugar: 3.2g