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Hawaiian Quinoa Bowl {GF & Vegetarian} - Food Faith Fitness

Tropical Squash & Quinoa Bowl {Gluten Free & Vegetarian}

A quick and easy, healthy, one dish quinoa salad with roasted squash, sweet pineapple and crunchy macadamia nuts! Perfect for Summer!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2


  • 2 Cups Kabocha or Butternut squash cubed (1 inch pieces)
  • 2 tsps Melted Coconut oil
  • 1 tsp Ginger powder
  • 1 Tbsp Splenda
  • 2/3 Cup Onion chopped
  • 2/3 Cup Pineapple tidbits
  • 2 Tbsp Macadamia nuts toasted
  • 2 Tbsp Unsweetened coconut flakes toasted
  • 1/3 Cup Quinoa
  • 2/3 Cup Water
  • Pinch of salt
  • 1/4 cup Cilantro chopped


  • Preheat oven to 400 degrees.
  • Chop the squash into 1 inch cubes and put into a medium bowl.
  • Toss the squash with 2 tsps Coconut Oil, and spread onto a cookie sheet.
  • Bake until fork tender, about 15-20 minutes.
  • While the Squash cooks, boil the 2/3 cup water over high heat.
  • Once boiling, add in the 1/3 cup of quinoa and a pinch of salt, and reduce heat to low.
  • Cook until the water is absorbed, about 15 minutes. Set aside.
  • While all this happens, chop your 1/3 cup of onion and toss it with the 1/3 cup of pineapple tidbits.
  • Preheat a grill pan (or an actual grill if you please) over medium/high heat and coat with cooking spray.
  • Cook the pineapple and onion until it has nice grill marks, about 4-5 minutes. Set aside.
  • When the squash has come out of the oven, you can throw the macadamia nuts and coconut flakes in. Cook them until they are golden brown. The macadamia nuts will take around 5-7 minutes, while the coconut flakes only take 2-3 minutes. Watch closely to make sure nothing burns!
  • Now, it's time to throw it all together!
  • In a large bowl, combine the cooked quinoa, squash, onion, pineapple, toasted macadamia nuts, and the coconut flakes.
  • Chop some cilantro and mix it in as well.
  • Divide between 2 plates and devour!