Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6 Servings
Calories: 552kcal
Ingredients
- 1 cup uncooked quinoa
- 1 delicata or acorn squash halved, seeded + cut into half circles
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- pinch of ground cayenne to taste
- kosher salt + pepper
- 1 1/2 cups baby kale
- 1 apple cored + thinly sliced
- arils from 1 pomegranate
- 1/4 cup toasted pumpkin seeds or roasted pistachios
- 8 ounces halloumi cheese sliced (omit if vegan)
- 1 avocado sliced
Turmeric Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon turmeric
- kosher salt + pepper
Instructions
- Cook quinoa according to package directions.
- Preheat the oven to 425 degrees F.
- On a baking sheet, toss together the squash, olive oil, maple, cinnamon, cayenne and a good pinch of salt + pepper. Place in the oven and roast for 25-30 minutes, tossing twice throughout cooking until the squash is tender and lightly caramelized.
- In a large bowl, combine the warm quinoa, roasted squash, kale, apples, pomegranate arils and pumpkin seeds. Gently toss to combine.
- Heat a medium skillet over medium heat and add a drizzle of olive oil. Once hot, add the Halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain on to paper towels.
- Top the quinoa with the fried Halloumi and avocado and drizzle with the turmeric tahini dressing. Garnish with a handful of pomegranate arils if desired. Serve warm or at room temperature.
- To make the dressing: In a blender combine the tahini, turmeric, lemon juice, apple cider vinegar, turmeric, salt and pepper. Add 2 tablespoons water and blend until smooth, adding water to thin the dressing until it is pourable. Taste and adjust salt + pepper to your liking.
Nutrition
Calories: 552kcal | Carbohydrates: 42g | Protein: 16g | Fat: 32g
Original recipe from Half Baked Harvest can be found here!
