Lunch
Warm Quinoa Bowl with Roasted Squash & Feta
Gluten-Free
High Fibre
Mediterranean-Style
Nutrient-Dense
Vegetarian
⏱ 35 min total
🍴 Serves 2
Warm quinoa topped with roasted butternut squash, spinach, feta and pumpkin seeds with a lemon-tahini dressing.
Quinoa, squash, spinach and seeds provide a mixture of fibre and micronutrients. Tahini and pumpkin seeds add unsaturated fats, while feta contributes protein and calcium.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 120 g quinoa, dry
- 400 g butternut squash, cubed
- 2 handfuls baby spinach
- 60 g feta, crumbled
- 2 tbsp pumpkin seeds
- 1 tbsp extra-virgin olive oil
- 1 tbsp tahini
- Juice of ½ lemon
- 1–2 tbsp water
- Black pepper, to taste
Method
- 1 Preheat the oven to 200°C.
- 2 Toss the squash with the olive oil and roast for 25 minutes until tender.
- 3 Meanwhile, cook the quinoa according to the packet instructions.
- 4 Stir the spinach through the hot quinoa so it wilts slightly.
- 5 Mix the tahini, lemon juice and enough water to create a pourable dressing.
- 6 Divide the quinoa between two bowls and top with the squash and feta.
- 7 Drizzle over the tahini dressing and finish with pumpkin seeds and black pepper.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.