Squash & Quinoa Bowl

Instructions

1. Prepare the Squash and Garlic

   8 min hands-on

   • Preheat the oven to 190°C (375°F).
   • Slice a small winter squash in half lengthwise and scoop out the seeds, or cut a larger squash into chunks after removing seeds.
   • Place squash pieces on a baking tray, drizzle with olive oil, and sprinkle with salt.
   • Add unpeeled garlic cloves to the tray.

2. Roast the Vegetables

   20 min waiting

   • Roast squash and garlic for 20–30 minutes until squash is tender.
   • Remove garlic cloves from the tray and set aside to cool.

3. Crisp the Quinoa

   10 min hands-on10 min waiting

   • Rinse quinoa thoroughly under cold water.
   • Cook quinoa according to package instructions until tender.
   • Spread cooked quinoa over the baking tray with squash and return to oven for 10 minutes to crisp and caramelize.

4. Make the Creamy Bean Tahini

   5 min hands-on

   • Squeeze roasted garlic from skins into a blender or food processor.
   • Add drained pinto beans, tahini, lemon juice, salt, and ice cubes.
   • Blend until smooth and creamy, adjusting seasoning as needed.

5. Prepare the Olive-Parsley Salsa

   3 min hands-on

   • Finely chop green olives and parsley, then transfer to a bowl.
   • Add olive oil, vinegar, and cayenne, stirring to combine.
   • Season to taste with salt or additional vinegar.

6. Assemble the Dish

   4 min hands-on

   • Spread a layer of creamy bean tahini on each serving plate.
   • Arrange roasted squash on top, followed by crispy quinoa.
   • Spoon olive-parsley salsa over the top and optionally garnish with sliced red chili.
   • Serve warm.
   • Cooking tips:
   • When roasting the squash, ensure it is spread out in a single layer to allow even caramelization.
   • Ice cubes in the tahini mixture help achieve a velvety, airy texture in the bean spread.
   • For extra crisp quinoa, pat it dry after cooking and fluff it with a fork before spreading it on the tray.
   • Taste as you go! Adjust the seasoning in the tahini and salsa to suit your palate.