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Heat oven to 450°F. Toss squash with 1 1/2 tablespoon of the oil and 3/4 teaspoon of the curry powder. Spread on a large rimmed baking sheet and season with salt and pepper. Toss chickpeas with 1/2 tablespoon of the oil and 1/2 teaspoon of the curry powder. Spread onto a small baking sheet. Roast squash and chickpeas at 450°F for 25 minutes, stirring halfway through.
While squash roasts, combine chicken broth, quinoa and remaining 3/4 teaspoon curry powder in a medium saucepan. Bring to a boil; cover and reduce heat to medium-low. Cook 15 minutes or until broth is absorbed.
Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium to medium-high heat. Add spinach and cook until wilted, 2 minutes. Remove to a plate. Reduce heat to medium; add onion to the skillet and cook 5 minutes.
In a medium bowl, whisk lemon juice, mayonnaise, curry powder, sugar, salt and pepper. While whisking, add olive oil in a thin stream.
Stir parsley into cooked quinoa and toss with a few tablespoons of the dressing. Divide among 6 bowls. Top with roasted squash and chickpeas, spinach, onion and feta. Drizzle with dressing.