Even when cold, this dish tastes great, and any extra will be just as good – if not better – the next day. It’s a pretty easy-going dish; to add a little bite, choose a goat’s cheese spiked with peppercorns.
Warm quinoa salad with roast squash, chickpeas, goat’s cheese and thyme
- Preparation time: 15 minutes
- Cooking time: 60 minutes
- Total time: 1 hour 15 minutes
- 300g cooked chickpeas, drained
- 100g soft goat's cheese, crumbled
- 2 tbsp pumpkin seeds
- 500g Peeled and cubed butternut squash
- 6 garlic cloves, unpeeled
- 5 tbsp extra virgin olive oil
- 1 tbsp soy sauce
- 1 tbsp clear honey
- 4 thyme sprigs
- 1 tsp cumin seeds
- 300g Quinoa, soaked in cold water for 20 minutes
- 700ml vegetable or chicken stock
- 2 tbsp sherry vinegar
- Preheat the oven to 190C/gas 5. In a roasting tin, toss the squash cubes and garlic cloves with 2 tbsp oil, the soy sauce, honey, 3 thyme sprigs and the cumin seeds. Cook for about 35 minutes, turning halfway through, until the cubes are soft but still holding their shape.
- Meanwhile, drain and rinse the quinoa in a sieve. Transfer to a saucepan, cover with the stock and bring to the boil over a medium heat. Turn the heat down and simmer for 25 minutes, stirring occasionally, until all the stock has been absorbed.
- Mash 2 roasted garlic cloves into the remaining oil and the sherry vinegar, discarding the papery skins. Season and add to the squash with the chickpeas.
- Combine the roast vegetable mixture with the quinoa and top with the crumbled goat’s cheese, the pumpkin seeds and a few reserved thyme leaves.