Quinoa with squash, spinach & avocado

May 23, 2017 | Salads and Soups | 0 comments

I often get asked for quick and easy lunch recipes to make for the week. Quinoa bowls are great exactly for those instances. I like to vary the toppings each time, but this squash, spinach and avocado is one of my favourite combinations during colder months. Sprinkle some seeds for extra energy


Serves 2

  • 250g of butternut squash, peeled and chopped into small pieces
  • 1 small avocado
  • 2 handfuls of baby spinach leaves
  • 3 tbsp olive oil
  • 250g quinoa, cooked
  • 2 spring onions, finely chopped
  • Handful of pistachios, chopped and roasted*
  • Sea Salt
  • Ground black pepper
    * placed on a baking tray and roast at 200C for about 6-8 minutes or until slightly golden.


  • 1 ½ tbs lemon juice
  • 1 tbsp water
  • 1 tbsp tahini
  • ½ garlic clove, minced
  • Pinch salt
  • Pinch cayenne pepper


  1. Pre-heat the oven to 200C or 180C (Fan).
  2. Put the squash on a lined baking tray season and drizzle with olive oil .
  3. Roast for 30 minutes.
  4. Make the dressing by whisking the lemon juice, water, tahini, garlic, salt and cayenne together.
  5. Put the cooked quinoa into a large bowl, add the spring onions, spinach and pistachios and the squash once cooked.
  6. Mix well.
  7. Slice the avocado and all as well.
  8. Drizzle over the dressing and serve.