A delicious quinoa salad made with squash, chickpeas, goat cheese and more | Find the recipe on NotEnoughCinnamon.com #bondi #dinner #healthy #glutenfree

Bondi Harvest Quinoa Salad

This quinoa salad is loaded with oven-roasted acorn squash, chickpeas, spinach, and tangy goat cheese. This flavourful and comforting quinoa salad can be served alone as a main course, or as a side dish with pan-seared fish or chicken.

Course Side Dish
Cuisine American
Keyword clean eating recipes, healthy salad, meal prep ideas, oven roasted acorn squash, quinoa salad, vegetarian salad recipes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 479 kcal


  • 1 acorn squash or your favorite kind of squash
  • 1 tbsp olive oil
  • salt + pepper
  • 1 1/2 tbsp roasted pumpkin seeds aka pepita see recipe if you only have raw pumpkin seeds
  • 4 cups cooked quinoa about 2 cups uncooked
  • 1/4 onion sliced thinly
  • 3/4 cup packed baby spinach
  • 1/4 cup chickpeas drained and rinsed
  • 2/3 cup goat cheese crumbled (I used an herb and garlic goat cheese)
  • 2 tbsp olive oil


  1. Preheat oven to 400F - 200C.
  2. Chop off the top of the acorn squash with a large and sharp knife, then cut it into 3 to 4 1-inch (2.5 cm) slices. Arrange them on a baking sheet, drizzle with a little bit of olive oil and season with salt and black pepper.
  3.  Roast for about 20 minutes or until very soft. Remove from the oven and set aside to cool. When they are cool enough to handle, remove the skin from each slice (it should come off very easily) and cut into cubes.

  4. If using raw pumpkin seeds, keep the oven on, arrange them on the same baking sheet and roast them for 1 to 2 minutes. Keep an eye on them to make sure they don't burn, they will be ready very quickly!
  5. If you don't have cooked quinoa, prepare it while the squash is roasting. Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste. 
  6. Transfer to a medium saucepan, cover with stock, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and set aside to cool.

  7. While the squash is roasting, prepare the onions. In a small skillet, cook the onion on low heat with a little bit of olive oil until very tender.
  8. In a salad bowl, combine cooked quinoa, roasted squash, pumpkin seeds, cooked onions, spinach, chickpeas, and goat cheese. Drizzle with two tablespoons of olive oil. Season with salt and pepper to taste.
Nutrition Facts
Bondi Harvest Quinoa Salad
Amount Per Serving (1 /4th)
Calories 479 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 7g 35%
Cholesterol 17mg 6%
Sodium 175mg 7%
Potassium 816mg 23%
Total Carbohydrates 55g 18%
Dietary Fiber 8g 32%
Sugars 2g
Protein 18g 36%
Vitamin A 26.3%
Vitamin C 16.9%
Calcium 13.3%
Iron 28.5%
* Percent Daily Values are based on a 2000 calorie diet.