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.
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Tri-Coloured Quinoa, Spinach, Ricotta and Butternut Pumpkin
- Total Time: 65 minutes
- Yield: 4 servings
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
- 1 cup (240 ml) rinsed quinoa - I used a blend of red, white and black
- 1 1/2 cups (360 ml) 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 (480 ml) baby spinach leaves, roughly chopped
- 2 free range organic eggs
- 3/4 cup (180 ml) ricotta cheese
- 1/2 cup (120 ml) goat's cheese
- 1/4 cup (60 ml) grated parmesan cheese
- 1 tbsp (15 ml) 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 tbsp of olive oil and sauté the leeks and garlic until soft and translucent, about 5-7 minutes. Add the spinach and cook until wilted, about 2 minutes.
- In a large mixing bowl, whisk together the eggs and mustard, then combine with 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
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Frequently Asked Questions
Why does this recipe use a blend of red, white, and black quinoa?
The tri-colour blend is primarily visual — it creates a more striking dish — but the different varieties also have slightly different textures, with red and black quinoa being a little chewier than white. I use 1 cup rinsed quinoa cooked in 1½ cups organic vegetable stock.
What is the role of the wholegrain mustard in this dish?
The 1 tbsp of wholegrain mustard is whisked with the eggs, then combined with the quinoa, roasted pumpkin, sautéed leeks and spinach, ricotta, and goat cheese before baking — it adds a tangy, slightly sharp note that cuts through the richness of the three cheeses (ricotta, goat’s cheese, and parmesan) and balances the sweetness of the roasted butternut pumpkin.
Can I prepare this ahead of time?
Yes — assemble the mixture in the baking dish and refrigerate it, then bake at 180°C (350°F) for 15 minutes just before serving until the cheese is bubbly and the breadcrumb top is golden.
I made this for dinner this evening. I forgot the mustard and it was wonderful despite the omission.