Pumpkin roast goat and the quinoa

Looking for an original and delicious way of cooking the pumpkin, here accompanied by roasted goat quinoa, a real treat.

Preparation time : 10 minutes

Cooking time : 25 minutes

Ingredients for 4/5 persons:

In your cart:

  • 1 small pumpkin
  • 6 garlic cloves
  • 200g quinoa Bio
  • 100g fresh goat cheese
  • 30 gr hazelnuts whole

In the closet:

  • 2 c. tablespoons olive oil
  • a little sea salt
  • fine salt

Recipe for Roasted Pumpkin and goat cheese quinoa

Preheat oven to 200 ° C (th.7).

  • Wash the pumpkin, cut it in half and remove the seeds with 1 tsp. soup.
  • Cut each squash half into slices 1.5 cm, then every 3.
  • Put the pieces in a baking dish (preferably in a single layer). Add 2 tbsp. tablespoons of olive oil, a little salt, the garlic cloves with skin and mix to coat the pieces of pumpkin oil.

Bake for 25 min. by mixing 2 times during cooking. The pumpkin is tender and golden.

  • Meanwhile, rinse quinoa, place in a saucepan with 2 times its volume of water, 400 ml.
  • Bring to a boil, reduce heat, add 1 tbsp. Coffee table salt and simmer for about 12 minutes, until all the liquid has been absorbed and the quinoa is cooked.
  • Cover and let stand off the heat for 5 minutes.

Crushed hazelnuts.

When the pumpkin is cooked, spread the quinoa in dishes. Add the pumpkin, garlic, cheese, cut into pieces and crushed hazelnuts.

The trick Pascale Weeks :

If you still have a bit of roast pumpkin, I invite you to mix it with a little broth to make a soup season. It's delicious!