With arugula pesto, walnuts and Parmesan, this acorn squash chickpea quinoa is herby and can be served as a salad, side or vegetarian main.
The 7-day forecast has me cheering with a big whoo hoo. There are 40s and even 50s!
Those warmer temperatures will come with rain, but I don’t care. Bring on soggy pre-spring days. I am here for them.
So long puffy coat. Hello, jacket!
While things may be looking up in the wardrobe department, the long growing season, that is part of the Midwest’s charm, still has a ways to go.
The start of outdoor farmers market season here in Chicago is 54 days away. Not that I’m counting or anything!
Right now I am trying to approach my trusted and loyal root vegetables with a certain amount of lightness as the seasons start their slow transition.
I’m not saying goodbye to soups and comfort foods just yet, but I want to revamp them with some much-needed freshness.
That means throwing in more greens and a few less starches and grains. Dishes become hybrids that don’t fit into a single category.
I consider it a small victory when I can skip peeling any root vegetable.
Fortunately, the skin on squash softens up enough as it roasts making it easy to eat in this acorn squash chickpea quinoa.
Eliminating steps from my to-do list is always a good thing!
With the oven preheated, I halved an acorn squash and scooped out the seeds.
Then I cut it into thick wedges, tossed them with olive oil, salt and pepper and arranged them in a single layer on a sheet pan.
While the squash roasted, I made a small batch of tri-colored quinoa and folded in arugula pesto and chickpeas.
Because alternate / non-basil pesto is an easy way to add herby flavor to pretty much any dish, I always makes sure to have at least one jar in my fridge at all times.
Once the squash wedges were tender and golden, I carefully combined them with the chickpea quinoa making sure not to break them.
It’s tough to say whether this acorn squash chickpea quinoa is a salad, side or vegetarian main.
So count it as all three!
PrintWith arugula pesto, walnuts and Parmesan, this acorn squash chickpea quinoa is herby and can be served as a salad, side or vegetarian main.
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