Tuesday, 16 February 2016

Squash, Quinoa & Goats Cheese Salad

A nutritious, healthy and satisfying warm salad, which is easy to pull together, consisting of roasted butternut squash, goats' cheese & quinoa.

A warm salad of Butternut Squash, Quinoa & Goats' Cheese

Firstly, can I apologise for the really dismal photos, the sun was already sinking below the horizon line by the time I came to dress the plate.  Thankfully, the days are now lengthening so images of evening meals should, in theory, improve!
So, onto the recipe....After making our Spelt & Quinoa Bread, which I shared recently, I was left with half a bag of pre-cooked quinoa seeds.  Now, being a thrifty Yorkshire lass, I clearly didn't want to waste good food and so decided to use them in a warm salad consisting of roasted butternut squash, crumbly goats' cheese with a generous scattering of the slightly nutty red and white seeds.

Quinoa is a fabulous food, especially for vegetarians and vegans or those reducing their meat intake.  Not only is it classed as a complete protein due to it being comprised of all nine essential amino acids,  it is also gluten free and high in B-Vitamins.  And let's not forget to say how incredibly delicious it is too with its slightly nutty flavour.  Although the quinoa I usually find is white, there are other varieties available such as red and even black!   Although I've never tried the black quinoa, from reading other blogs I am led to believe that it is slightly crunchier than the white.

A warm salad of Butternut Squash, Quinoa & Goats' Cheese

Having a butternut squash in the house and a few sweet potatoes, I decided to cube the vegetables and roast them.  After leaving the vegetable to do their thing in the oven, I was able to finish a few small jobs before serving them on a bed of salad leaves and sprinkling them with crumbled goats' cheese and the quinoa. 

Mr E & I thoroughly enjoyed this dish finding it both satisfying and nutritious.   The goats' cheese slightly melting when crumbled over the beautiful roasted vegetables; the salad leaves becoming flavoursome when they too have warmed from the contact with the vegetables; and the quinoa bringing a wonderful nutty note. 

So, let's get to it and cook!

Butternut Squash, Quinoa & Goats' Cheese Salad.   Yum

A warm salad of Butternut Squash, Quinoa & Goats' Cheese
Serves: 2
Difficulty: Very Easy
Freezable: N/A
Time: about 40 minutes

You will need:

New Potatoes, cleaned and cut in half if they are a little large.
1 Butternut Squash
Sweet Potatoes, cleaned and peeled & halved or quartered (depending upon their size)
1-2 tbsp. vegetable oil
60g approx. soft Goats' Cheese, crumbled
c120g pre-cooked red & white Quinoa (alternatively cook dried quinoa seeds) (We used this from Merchants)
Salad leaves

How to make it:

1.  Preheat the oven to 210c / Fan 200 / Gas 7.  Place a roasting tin in the oven to be warming.

2.  Prepare the new potatoes.  Clean and par boil (or par steam) your new potatoes for about 8 - 10 minutes.

3.  Prepare the butternut squash.  Meanwhile, slice the squash in half just above the rounded bulbous part.  Cut the longer 'stem' of the squash into discs about 2-3cm wide.  Peel each disc and slice in half,  (or even roast with the skin on as we did).

4.  Drizzle with oil.  Coat the squash and sweet potato pieces in a little oil and pop onto the heated baking tray.  Roast for about 25 - 30 minutes.  After 10 minutes drizzle the par-cooked new potatoes with a little oil and add to the roasting tray.   Toss all the vegetables half way through cooking.  Once ready they should be softened when pierced with a knife and colouring.

5.  Prepare the quinoa.   Heat the pre-cooked red & white quinoa in the microwave as per the packet instructions or enjoy them cold, as we did.   Alternatively if you're using the raw quinoa, cook in a pan of boiling water according to the packet instructions. 

6.  Prepare the salad.  Wash your salad leaves if they are un-prepared and drain.  Place a generous amount of washed leaves onto the plate.

7.  Serve.  Once the roasted vegetables are ready, throw onto the salad leaves, crumble over the goats' cheese and scatter on the cooked quinoa.

Enjoy!


If you're looking for some further recipes to use with quinoa,  here are a few from other food blogger.

Kabocha Squash Stuffed with Black Quinoa, from Corina of Searching for Spice
Quinoa Porridge from Kirsty at Hijacked by Twins
Spelt & Quinoa Loaf, by myself, Only Crumbs Remain







This post has been shared with:

CookBlogShare Life Loving Linkie The Mummy Toolbox Tasty Tuesdays on HonestMum.com

14 comments:

  1. This looks lovely. I love goats cheese and quinoa is something I keep meaning to use.

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    Replies
    1. Thank you Alison. We too love goats' cheese and often have some in the fridge. You certainly must give quinoa a try, it's delicious.
      Thanks for popping by and commenting,
      Angela x

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  2. Ah I feel your pain with the evening light thing! I was happily blogging all through the summer...I actually had too many photos because I took photos of everything (good!) we ate for dinner (AKA tea ;-) ) and then the hour change happened and suddenly I couldn't take photos of our evening meal any more...noooo! I now have to work really hard at planning my photo sessions, either making things midday in the week or eating odd things for weekend lunches. Gah! I am desperate to get the evening light back!! Next autumn I will be investing in a light!! Already have my eye on the one I want. Your salad looks lovely...you must know from my blog that I am a BIG fan of warm salads!! And goats cheese slightly melted: yum, yum, yum! Quinoa's awesome isn't it...so easy to use and super nutritious! Eb x

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    Replies
    1. A light sounds a great idea Eb, which have you got in mind? There have been one or two savoury recipes which I've been able to photograph in the daylight like the risotto croquettes (ie ones which were left over from our tea the evening before) but there are some meals such as this warm salad which would spoil if I made them ahead of time. I could make such things at the weekend, but OH & I like to don our walking boots and get out and about.
      Thank you for your kind comments as always Eb,
      Angela x

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  3. This sounds gorgeous. I know exactly what you mean about taking photos at the moment. I take mine in the conservatory and some days it is so dark #cookblogshare

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    Replies
    1. Thank you Louise, roll on Spring and Summer :-)
      Thanks for popping by and commenting,
      Angela x

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  4. Ha your 'dismal' photos look better than my good ones! Trying to learn to love quinoa more!

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    Replies
    1. Aw you're too kind Helen :-), you're are great x Mr E & I are loving quinoa at the moment.
      Thanks for popping by and commenting,
      Angela x

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  5. This looks lovely. I'm a big fan of butternut squash

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    Replies
    1. Thank you, it's one of our favourite too Candace,
      Angela x

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  6. I love quinoa but sometimes it can be really boring! this looks like a great way to add some flavour! Thanks so much for linking up to #YumTum this week and well done on being featured last week :)

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  7. I like that you roasted the vegetables first. It just adds something extra to the taste of the vegetables.

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  8. Thsi salad sounds like my kind of salad! I love all of the ingredients and I can imagine how delicious they are when together. Thank you for sharing with #CookBlogShare x

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  9. Yum! Anything with goats cheese is pretty much a winner with me. I like that you've used the left over quinoa. Nothing going to waste!

    Sally @ Life Loving
    #LifeLovingLinkie

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