Jul 14 2026
Restaurants›Foghorn's Springdale›Seasonal, Craft & Specialty Recipe

Seasonal, Craft & Specialty Recipe

Inspired by Foghorn's Springdale
Time1h
Serves4

Make Seasonal, Craft & Specialty Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

Grains

Proteins

Herbs & Spices

Optional Toppings

Method

Preparation

  1. 1

    Prepare the Quinoa

    Rinse the quinoa under cold water. In a medium saucepan, add 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until water is absorbed. Fluff with a fork.

  2. 2

    Roast the Vegetables

    Preheat the oven to 400°F (200°C). Cut the butternut squash, red bell pepper, and zucchini into bite-sized pieces. In a bowl, toss the vegetables with olive oil, cumin, paprika, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

Assembly

  1. 3

    Combine Ingredients

    In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and chickpeas. Mix well to combine flavors.

  2. 4

    Garnish

    Chop fresh parsley and sprinkle over the quinoa and vegetable mixture. If desired, add crumbled feta cheese and sliced avocado on top.

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