Spring Quinoa Bowls

Total Time


  • 1 small butternut squash
    8 asparagus stalks
    2 cups of cooked chickpeas
    1 cup Quinoa
    1 cup coconut milk
    1 cup chopped cilantro
    1/3 cup homemade (or store bought) pesto
    1 avocado
    1/2 cup walnuts
    1/2 cup feta cheese
    2 tbsp maple syrup
    3 tbsp olive oil
    Salt and pepper to taste.


Preheat your oven to 375 F. In a small bowl, mix 2 tablespoons of olive oil and 2 tablespoons of maple syrup. Cut the squash in half and brush the maple olive mixture onto the squash. Place on a baking sheet, cut sides down and bake for 15 minutes.

Cook one cup of quinoa with one cup of water, 1 cup of coconut milk and a pinch of sea salt.Set aside.

Cut the asparagus in small pieces, and add them to the same tray as the squash, coat them with one tablespoon of olive oil. Turn the squash cut sides up and bake for an additional 15 minutes. Take the vegetables out of the oven and let cool for 10 minutes. Place the squash in a cutting board and cut into 2 inch cubes.

In a bowl, mix the pesto and chickpeas .

Divide the quinoa into 4 small bowls, add squash, asparagus, feta, chickpeas, avocado , walnuts and cilantro.

Vegan option: substitute feta for tempeh, seitan or tofu.

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