Looking for a cozy winter recipe? Start with a base of quinoa and beans. This creates a dish high in fiber and plant protein to keep you feeling full. Adding Delicata squash not only provides vitamin A & C, but also brings a hint of sweetness to your bowl. And you can’t forget your greens – so sneak in some spinach. Topping with pumpkin seeds provides a nutty crunch and a burst of iron.

Time: 45 minutes
Servings: 6 servings


  • 1½ cups quinoa, dry
  • 1 15-ounce can black beans, drained and rinsed
  • 1 Delicata winter squash (~3 cups)
  • 2 cups spinach, packed
  • 1 cup pumpkin seeds
  • 3 scallions, chopped
  • 3 Tbsp soy sauce
  • ¼ cup maple syrup
  • ¼ cup sesame oil
  • ½ tsp nutmeg
  1. Preheat oven to 350F.
  2. Place the whole Delicata squash on a baking sheet and cook for 10 minutes.
  3. In a medium bowl, stir together the glaze ingredients.
  4. Remove the squash from the oven and slice into rings. Brush or dip the squash rings into the glaze and place on the baking sheet. Cook for 15 minutes, flipping the rings halfway through.
  5. Meanwhile, bring the quinoa and 3 cups water to a boil in a medium pot. Reduce the heat, cover, and simmer for 15 minutes until the water is absorbed. For extra flavor, substitute half the water for low sodium vegetable broth.
  6. Once the quinoa is cooked, remove from heat, stir in the spinach, and re-cover.
  7. Toss the pumpkin seeds in any remaining glaze and place on baking sheet. Cook for 10 minutes.
  8. Stir beans, pumpkin seeds, scallions, and squash rings into the quinoa.
  9. Serve warm or refrigerate and enjoy for weekday lunches. Keeps up to 5 days if refrigerated.

Per Serving:

  • 575 calories
  • 28g fat, 5g saturated fat
  • 63g carbohydrate, 8g fiber, 11g sugar
  • 24g protein