Nourishing Quinoa Bowl with Delicata Squash

Nourishing Quinoa Bowl topped with roasted delicata squash, avocado and cucumber drizzled with a delicious and creamy almond dressing.

Course Dinner, Salad
Cuisine American
Keyword Quinoa Bowl
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author LeelaLicious


  • 1 medium delicata squash
  • 1 cup quinoa seeds I used red quinoa
  • 1 cup chickpeas canned; drained and rinsed
  • 1/2 cup parsley chopped
  • 1 avocado peeled and sliced
  • 1/3 field cucumber halved and sliced
  • 1/4 cup pine nuts toasted

Creamy Almond Dressing:

  • 3 tablespoons almond butter
  • 2 tablespoons olive oil or vegetable oil
  • 2 tablespoons water
  • 1 tablespoon liquid honey
  • 1/2 tablespoon Dijon mustard
  • 1/4 teaspoon each salt, black and cayenne pepper


  1. 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.
  2. Place onto a baking sheet and roast for 20 minutes; turning after 10.
  3. 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).
  4. Take quinoa off heat. Stir in chickpeas and chopped parsley, cover and set aside to let the chickpeas warm up.
  5. In a bowl, whisk together all dressing ingredients.
  6. Divide quinoa mixture into 4 bowls. Top with roasted squash, avocado and cucumber slices and toasted pine nuts.
  7. Drizzle with the dressing.

Recipe Notes

Leftovers can also be enjoyed cold.