Acorn Squash Chickpea Quinoa
With arugula pesto, walnuts and Parmesan, this acorn squash chickpea quinoa is herby and can be served as a salad, side or vegetarian main.
Servings: 4
Ingredients
- For arugula pesto
- 2 garlic cloves peeled
- 2 cups arugula
- 1/4 cup chopped walnuts
- 1 ounce grated Parmesan
- Juice of 1 lemon
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
- For acorn squash
- 1 acorn squash
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For quinoa
- 1/2 cup quinoa rinsed
- 1 cup water
- 1-15 ounce can chickpeas drained and rinsed
- 1 cup arugula
- 1 tablespoon minced chives
Instructions
- Preheat the oven to 375 degrees F.
- For the arugula pesto, mince the garlic cloves in a food processor. Add 2 cups arugula, walnuts, Parmesan, lemon juice, salt and pepper. Puree the mixture. While the motor is running, drizzle the olive oil through the feeder tube until fully combined.
- Halve the acorn squash lengthwise. Scoop out the seeds and discard. Slice into 1/2-inch thick wedges and toss with olive oil, salt and pepper. Arrange the squash in a single layer on a sheet pan. Roast the squash until tender and golden, about 30-35 minutes, turning over halfway through cooking. Brush the squash with pesto.
- Combine the quinoa and water in a small saucepan over high heat. Bring to a boil, reduce heat and simmer for 10-12 minutes until the grains are cooked. Let stand for 5 minutes before fluffing with a fork. Stir in 1/2 cup pesto, chickpeas, 1 cup arugula and chives.
- Carefully fold the squash into the quinoa.
- You can also spoon on additional pesto. Extra pesto can be stored in a jar in the refrigerator up to 2 weeks.
Nutrition
Calories: 493kcal | Carbohydrates: 44g | Protein: 13g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Cholesterol: 6mg | Sodium: 1304mg | Potassium: 777mg | Fiber: 9g | Sugar: 1g | Vitamin A: 870IU | Vitamin C: 22mg | Calcium: 187mg | Iron: 4mg