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–+ servings
Kate Ramos

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 small kabocha squash about 2 pounds, peeled and seeded
  • 1 tablespoon olive oil or coconut oil
  • 1/2 teaspoon salt plus more for seasoning
  • 2 cups quinoa rinsed
  • 2 tablespoons extra-virgin coconut oil
  • 1 cup unsweetened coconut chips
  • 1/2 cup chopped mixed herbs such as basil, cilantro, mint, or parsley
  • 1/2 cup roasted salted pumpkin seeds
  • 1/2 cup pomegranate seeds
  • 1 large ripe avocado, peeled, pitted, and sliced

Method
 

  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.

Notes

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.

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