Green quinoa platter with roasted sqaush, feta, and pomegranates

Prep Time

20 minutes

Prep Notes

This is an easy recipe to scale up just by adjusting the size or number of squash you buy and doubling the rest.

Cooking Time

25 minutes


4 persons


1 red kuri squash (or similar: baby red hubbard, hokkaido, or kabocha) divided

1/2 table spoon coconut oil

salt and pepper

Kale & Herb Sauce (recipe below)

200 ml quinoa

1/2 cup (45 gr) flaked or slivered almonds

 toasted seeds from 1/2 pomegranate 

Handful sheep's milk feta, crumbled (optional)


1 cup (35 gr) chopped kale (~ 1 medium leaf, stripped from stem)

1/2 cup (10 gr) loosely packed mint leaves

1/2 cup (10 gr) parsley

1/2 tsp. red pepper flakes

Juice of 1/2 lemon (if doubling recipe, start with this amount and add more to taste)

1/4 cup (60 ml) extra virgin olive oil

1/4 cup (60 ml) water1/4 tsp 



Preheat oven to 218 C/425 F. Quarter squash and scoop out seeds. Place quarters on a baking tray, skin side down, and smear a little ghee or coconut oil, salt, and pepper on the inside. Roast for 20-25 minutes, or until edges begin to brown and fork pierces through flesh easily.In the meantime, make green sauce and quinoa, and toast almonds in a dry skillet.Mix half of green sauce into cooked quinoa, reserving the other half to drizzle over platter at the end and for passing at the table. Season green quinoa with salt and pepper, if needed.Place roasted squash quarters on a large platter. Fill with quinoa, distributing any leftover quinoa around the platter. Scatter around almonds, pomegranate, and feta. Drizzle over a little more green sauce and serve remaining sauce at the table.*

Green sauce

Put the herbs and kale in a food processor and blend until smooth, add the oliv oil, lemon juice, red pepper flakes and water and blend to a smooth sauce. Add salt to taste

Green Quinoa.

Rinse the quinoa in hot water and boil according to instructions on the product, add half of the green sauce and stir. 


Make-ahead Instructions: Make green sauce, quarter and deseed squash, and deseed pomegranates up to two days in advance. Store these components in the fridge, covered. Day of, bring sauce and pomegranate seeds to room temperature, roast squash, cook quinoa, and assemble the platter.


Katie Schmidt