So deliciously Sophie: Quinoa salad with pumpkin, goat cheese and hazelnut

I often dream about food. When I wake up in the morning I sometimes say things like ‘ I dreamed about a new soup recipe’ or ‘We need to eat that grilled chicken dish tonight’. 

This to the amusement of my boyfriend who is used to this now but probably thought I was a food nutcase when he just met me.  This salad also appeared to me in my dreams.

It is a simple and healthy (glutenfree and vegetarian) dish which is also delicious when cold. That makes it an excellent dish to bring to a picnic or potluck party.

When I don’t feel like pumpkin, or when there is no oven around, I use beetroot instead.  (I boil the beets (3 or 4 depending on the size) instead of baking them in the oven like I do with the pumpkin.) When I use beetroot I combine it with walnuts instead of hazelnuts. The visual effect of this dish with beets is amazing. And it tastes great too.

Ingredients (4 portions):

Quinoa (around 300 grams)
200 grams of hazelnuts 
Soft goat cheese (around 150 grams)
One bunch of basil
One bunch of coriander
One small bunch of mint
One small pumpkin (or half of a big one)

1. Preheat the oven to 190C/375F. Cut the pumpkin in slices (leave the skin on). Arrange them on an oven plate; sprinkle them with olive oil, black pepper and sea salt. Place in the oven for around 35 minutes, till the pumpkin flesh is soft.
2. Take the pumpkin out of the oven to cool.
3. Cook the quinoa.
(Bring 1,5 cup of water to the boil to one cup of grain, cover, simmer and cook for approximately 15 minutes.)
4.  Cut the pumpkin wedges in small pieces.
5. Toss the pumpkins, the quinoa, the leaves of the herbs and the hazelnuts in a bowl. Crumble the goat cheese over it. Add some pepper and salt and mix it all together.


Enjoy your delicious meal!




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