This protein-packed quinoa dish full creamy acorn squash, crunchy apples and toasted walnuts is naturally gluten free and vegan.
Keyword acorn squash
Prep Time 30minutes
Cook Time 25minutes
Total Time 55minutes
Author Liz DellaCroce
1inacorn squashseeded and cut cubes (skin-on)
1cupquinoauncooked & prepared according to package instructions
1applecored and diced
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.
Serve warm, cold or at room temperature. Can be made up to 1 day in advance.