Coconut Quinoa with Roasted Squash and Pumpkin Seeds

This coconut quinoa makes an excellent holiday side or vegan main dish with fluffy quinoa, big flakes of coconut, toasted pumpkin seeds, and roasted squash.




  1. Heat oven to 450°F and arrange a rack in the top of the oven.
  2. Carefully cut squash into 1-inch wedges with a sharp knife and place on a parchment-lined baking sheet (you can also cover it with a Silpat or nothing at all, this just makes clean up easier).
  3. Drizzle squash with the tablespoon of olive oil or coconut oil and season generously with salt. Toss to coat then place in the top of the oven to roast until knife tender, about 15-20 minutes. If you’d like a little extra char on the squash you can put them under the broiler for a minute or two once they are cooked through. Set aside.
  4. Meanwhile, place quinoa in a large saucepan and cover with water by 1-inch. Bring to a boil over medium-high heat and cook until tender, about 10 minutes. Drain and return to pan. Add coconut oil, 1/2 teaspoon salt, coconut chips, and herbs and stir to combine.
  5. Transfer to a large serving dish, top with squash, pumpkin seeds, pomegranate, and avocado and serve.


If you can’t find roasted, salted pumpkin seeds you can make your own by heating 1 teaspoon of oil (coconut, olive, vegetable) over medium heat in a medium frying pan. Add 1/2 cup raw pumpkin seeds and cook, stirring frequently until toasted and starting to pop. Season with a pinch of salt and remove from the pan.