Spring Quinoa Bowls

13 50 656
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 6
Spring Quinoa Bowls
Health Highlights


8 medium spear(s) Asparagus
1 avocado(s) Avocado
1/3 cup Basil pesto
1 squash Butternut squash
2 cup Chickpeas, canned, drained
1 cup Cilantro (coriander) (chopped)
1 cup Coconut milk, reduced fat
3 tbsp Extra virgin olive oil
1/2 cup, crumbled Feta cheese
2 tbsp Maple syrup
1 cup Quinoa, uncooked
1 pinch Salt and pepper
1/2 cup Walnuts


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 bowls, add squash, asparagus, feta, chickpeas, avocado , walnuts and cilantro.


Nutrition Facts

Per Portion

Calories 656
Calories from fat 320
Calories from saturated fat 76
Total Fat 36 g
Saturated Fat 8.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.1 g
Monounsaturated Fat 11.0 g
Cholesterol 11.8 mg
Sodium 381 mg
Potassium 1448 mg
Total Carbohydrate 75 g
Dietary Fiber 14.6 g
Sugars 15.3 g
Protein 16.9 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 0.8
Milk Alternative 0.3
Vegetables 4.6

Energy sources