Moroccan Quinoa Salad Stuffed Acorn Squash (vegan, gf)
This Moroccan quinoa salad stuffed acorn squash is the perfect fall dinner or appetizer! It looks beautiful and fancy, but it’s incredibly easy and tasty!
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Ingredients
- 1/2 tbsp coconut oil
- 1 medium yellow onion or 1/2 large onion, diced
- 1/2 tbsp minced garlic
- 1 tsp ground turmeric
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp salt, plus more to taste
- Freshly ground black pepper
- 1 cup uncooked quinoa
- 2 cups vegetarian broth (or water, but it won’t be as flavorful)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2/3 cup dried cranberries
- 1/2 cup finely diced flat leaf parsley (I added some cilantro into it too!)
- 1/2 cup sliced toasted almonds
- 2-3 acorn squash
Instructions
- Preheat oven to 375 degrees F. Line a baking pan with parchment paper or silpat mat. Prepare acorn squash by cutting it in half length wise. Scrape out the seeds. Spray the inside flesh part with avocado oil, coconut oil, or olive oil. Season with salt and pepper to taste! Place cut side down onto the pan and bake for 35 minutes or until a fork or knife can easily be inserted in the middle.
- While the acorn squash is baking, make the Moroccan quinoa salad. Add coconut oil to a large pot and place over medium heat. Once oil is hot add in onion and sauté until onion is translucent, about 3-5 minutes. Add in the garlic and cook for 1 more minute. Stir in the following spices: turmeric, cumin, cinnamon, salt, and pepper. Cook for 30 seconds more.
- Next add in broth (or water) and quinoa, bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork.
- Stir in chickpeas, cranberries and parsley/cilantro to the quinoa and mix until well-combined. Taste and adjust seasonings. Garnish with toasted almonds (or stir it directly into the pot) and extra parsley.
- Stuff each half squash with the quinoa salad and enjoy!
Servings: 4