Warme salade
met pompoen, quinoa & geitenkaas
De hiernaast geschreven versie van dit gerecht is zeer aan te bevelen maar ik nodig je uit om vooral je eigen bewerking van deze warme salade te maken. De basis is quinoa met pompoen, amandelen en rozijnen. Verder kan je naar hartenlust combineren. Kies voor een stevige geitenkaas, feta of haloumi. Je kan stukjes merguez worst of chorizo toevoegen. Draai er kruiden uit de tuin door of verwerk er de achtergebleven groenten uit de koelkast in.
HOOFDGERECHT
vegetarisch
Warm Salad with Pumpkin, Quinoa & Goat Cheese
The version of this recipe written alongside is highly recommended, but I encourage you to make your own variation of this warm salad. The base consists of quinoa with pumpkin, almonds, and raisins. From there, you can freely combine ingredients to your taste. Choose a firm goat cheese, feta, or halloumi. You can also add pieces of merguez sausage or chorizo if you like. Finish it with fresh herbs from the garden, or use any leftover vegetables you have in the fridge.
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10.5 oz (300 g) quinoa
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34 fl oz (1 liter) vegetable stock, divided
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1 butternut squash
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2 red onions
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7 oz (200 g) goat cheese
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2.8 oz (80 g) almonds
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3.5 oz (100 g) raisins
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1/2 bunch flat-leaf parsley, roughly chopped
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A few sprigs fresh thyme
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1 tbsp liquid honey
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1 tsp sesame oil
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Olive oil
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Salt and black pepper
1. Preheat the oven to 390°F (200°C). Peel the butternut squash and cut it into small cubes. Peel the red onions and cut them into wedges. Place both in a roasting dish and season with olive oil, honey, salt, pepper, and fresh thyme sprigs. Toss well to coat evenly and roast for about 40 minutes, stirring occasionally, until tender and lightly caramelized.
2. Meanwhile, rinse the quinoa. Bring the quinoa to a boil in vegetable stock, using a ratio of roughly 1 part quinoa to 2 parts stock. Reduce the heat, cover slightly, and simmer gently for about 15 minutes, or until the liquid is absorbed and the quinoa is tender.
3. Toast the almonds in a dry pan until lightly golden, then roughly chop them. Soak the raisins in a little warm vegetable stock until plump, then drain.
4. Season the cooked quinoa with salt and pepper, then stir in a drizzle of olive oil and a few drops of sesame oil. Transfer to a large serving bowl. Add the roasted butternut squash and red onion, toasted almonds, soaked raisins, and chopped parsley. Finish by crumbling the goat cheese over the top and serve warm.
© Mathilde De Wit, 2025