Fast Recipes

Quinoa salad with pomegranate, pumpkin and ashed goat’s cheese

This salad of quinoa, pumpkin and ashed goat's cheese is one of our most popular recipes for a reason. One of them might be just how simple it is to put together.

By Lisa Featherby
  • Serves 4
Quinoa salad with pomegranate, pumpkin and ashed goat’s cheese
Quinoa salad with pomegranate, pumpkin and ashed goat’s cheese

Grain salads strike the perfect balance between wholesome and hearty, making them an ideal recipe when you're looking for a light dinner or during cooler months when you need something more substantial. Here, quinoa, crumbly goat's cheese and roasted pumpkin provide the heft while pomegranates are a welcome burst of fresh juicy flavour. The best part? It's a cinch to throw together.

Ingredients

  • 300 gm butternut pumpkin (about ½), diced
  • 1 Spanish onion, cut into wedges
  • 1 tbsp olive oil
  • 200 gm (1 cup) quinoa
  • 1 cup coarsely chopped coriander
  • 1 cup coarsely chopped mint
  • 2 tbsp sunflower seeds
  • Seeds from ½ pomegranate
  • Juice of 1 lemon
  • 60 ml (¼ cup) extra-virgin olive oil
  • 100 gm ashed goat's cheese

Method

  • 1
    Preheat oven to 220C. Scatter pumpkin and onion on a roasting tray, drizzle with oil, season to taste and roast until caramelised (20 minutes).
  • 2
    Cook quinoa in a saucepan of boiling salted water until tender (10-15 minutes), then drain and set aside in a sieve to drain completely.
  • 3
    Combine remaining ingredients except cheese in a bowl, add roasted pumpkin, onion and quinoa and toss to combine. Season to taste and serve scattered with crumbled goat's cheese.
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  • Author: Lisa Featherby