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 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
- 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 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
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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. The recipe uses 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 stirred into the quinoa-ricotta-vegetable mixture 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 — the notes say this dish can be prepared ahead of time and baked just before serving. Assemble the mixture in the baking dish, refrigerate, then bake at 180°C (350°F) for 15 minutes 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.