A light early spring lunch, baked until the cheese is bubbly and the top is golden and crisp. Perfect with a simple side salad of lemon-kissed mixed leaves and flaky sea salt.
Tri-Coloured Quinoa, Spinach, Ricotta and Butternut Pumpkin
- Total Time: 65 minutes
- Yield: 4 servings 1x
Description
A light early spring lunch made from quinoa, roasted butternut pumpkin, tender leeks, spinach, ricotta, and crumbled goat cheese, topped with golden breadcrumbs.
Ingredients
Scale
- 1 cup rinsed quinoa – I used a blend of red, white and black
- 1 ½ cups organic vegetable stock
- 2 medium sized leeks, white and green parts only, roughly chopped
- 1 small butternut pumpkin, chopped into small cubes
- 2 garlic cloves, minced
- 2 cups baby spinach leaves, roughly chopped
- 2 free range organic eggs
- ¾ cup ricotta cheese
- ½ cup goat’s cheese
- ¼ cup grated parmesan cheese
- 1 tbsp wholegrain mustard
- Juice and zest of half a lemon
- 2 slices of stale wholegrain bread
- A few sprigs of fresh thyme, chopped
- Small handful of basil leaves, chopped
- Small handful of flat leaf parsley, chopped
- Sea salt
- Freshly ground black pepper
- Olive oil
Instructions
- Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
- Place the chopped butternut pumpkin on the prepared tray. Drizzle with olive oil, season with salt and pepper, and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
- While the pumpkin is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable stock. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
- In a large skillet over medium heat, add a tablespoon of olive oil and sauté the leeks until soft and translucent, about 5-7 minutes. Add the spinach and cook until wilted, about 2 minutes.
- In a large mixing bowl, combine the cooked quinoa, roasted pumpkin, sautéed leeks and spinach, ricotta cheese, crumbled goat cheese, and fresh herbs. Mix well to combine.
- Transfer the mixture to a baking dish. Sprinkle the top with breadcrumbs and bake in the oven for 15 minutes, or until the cheese is bubbly and the top is golden and crisp.
- Remove from the oven and let cool slightly before serving. Enjoy with a side salad of lemon-kissed mixed leaves and flaky sea salt.
Notes
For a more robust flavor, try adding a pinch of nutmeg to the ricotta mixture. This dish can be prepared ahead of time and baked just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg
I made this for dinner this evening. I forgot the mustard and it was wonderful despite the omission.