Acorn Squash Chickpea Quinoa

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.



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 tri-colored quinoa, rinsed

1 cup water

115 ounce can chickpeas, drained and rinsed

1 cup arugula

1 tablespoon minced chives


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.