Nourishing Quinoa Bowl topped with roasted delicata squash, avocado and cucumber drizzled with a delicious and creamy almond dressing.
1medium delicata squash
1cupquinoa seedsI used red quinoa
1cupchickpeascanned; drained and rinsed
1avocadopeeled and sliced
1/3field cucumberhalved and sliced
Creamy Almond Dressing:
2tablespoonsolive oilor vegetable oil
1/4teaspooneach salt, black and cayenne pepper
Preheat oven to 400 F. Clean the outside of the delicata squash and cut off ends. Half the squash and scrape out seeds. Cut into 1/2-inch thick slices, toss with a drizzle of olive oil and salt + pepper.
Place onto a baking sheet and roast for 20 minutes; turning after 10.
Bring 2 cups of water to a boil with 1 teaspoon of salt and 1 tablespoon of olive oil. Slowly stir in quinoa and turn heat to low. Simmer without a lid until the water has evaporated and quinoa is soft (about 20 minutes).
Take quinoa off heat. Stir in chickpeas and chopped parsley, cover and set aside to let the chickpeas warm up.
In a bowl, whisk together all dressing ingredients.
Divide quinoa mixture into 4 bowls. Top with roasted squash, avocado and cucumber slices and toasted pine nuts.