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Spiced Squash Quinoa

Prep Time10 mins
Cook Time20 mins
Servings: 12
Calories: 224kcal


  • 1 cup quinoa
  • 3 cups butternut squash
  • 1.5 cups chickpeas, drained
  • 1/2 tsp chili powder
  • 1/4 tsp cinnamon
  • 1/8 tsp ground ginger
  • 1/2 cup dried cranberries
  • 1 cup hazelnuts
  • 1 cup parsley
  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • salt & pepper, to taste


  • In a medium saucepan, bring 1 cup of quinoa to a boil in 2 cups water. Cover and reduce to simmer until cooked, about 20 minutes.
  • Preheat the oven to 425 degrees.
  • Dice the squash into 1/2-inch cubes. Place the squash on a baking sheet sprayed with olive oil spray, then sprinkle with chili powder, cinnamon, and ginger. Bake for 20 minutes.
  • Chop the hazelnuts.
  • In a small bowl, combine the olive oil, apple cider vinegar, and salt and pepper, to taste. Set aside.
  • In a large bowl, combine the cooked quinoa, roasted squash, parsley, hazelnuts, chickpeas, cranberries, and dressing. Toss to combine.