Tri-coloured Quinoa, Spinach, Ricotta + Butternut Pumpkin - By Finger Fork Knife
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup rinsed quinoa – I used a blend of red, white and black1 ½ cups organic vegetable stock2 medium sized leeks, white and green parts only, roughly chopped1 small butternut pumpkin, chopped into small cubes2 garlic cloves, minced2 cups baby spinach leaves, roughly chopped2 free range organic eggs¾ cup ricotta cheese½ cup goat’s cheese¼ cup grated parmesan cheese1 tbsp wholegrain mustardJuice and zest of half a lemon2 slices of stale wholegrain breadA few sprigs of fresh thyme, choppedSmall handful of basil leaves, choppedSmall handful of flat leaf parsley, choppedSea saltFreshly ground black pepperOlive oil
Preheat the oven to 180C
Place the chopped pumpkin on a baking tray lined with baking paper. Drizzle with a little olive oil, season with salt and pepper and pop into the preheated oven to roast for approx 20 minutes, until the pumpkin in tender and beginning to caramalise. Remove from oven and set aside.
In a large saucepan, combine the quinoa and vegetable stock, then cover and bring to a simmer over medium-high heat. Reduce the heat to low and cook for 25-30 minutes or until all the liquid is absorbed. Remove from the heat and let rest – covered – for 5 minutes.
Meanwhile, heat some olive oil in a non-stick pan over medium heat. Add the leeks and garlic and cook for 2 minutes or until the leeks are soft. Reduce the heat to low and add in the spinach. Toss and cook for another minute or so. Remove from heat and stir in thyme, basil and parsley. Season to taste.
Fluff the quinoa with a fork and transfer to a clean plate to cool a little.
In a bowl, whisk together the eggs, ricotta and goats cheese. Add the mustard, lemon juice and zest, parmesan. Stir to combine. Season to taste.
Add the cooled quinoa to the spinach a leek mixture. Add in the roasted pumpkin and toss to combine. Pour in about ¾ of the ricotta mixture and stir to combine – add as much or as little of the sauce as you like.
Pour the mixture into an ovenproof dish. Tear some of the stale bread and scatter over the top of the quinoa mixture. Grate some more parmesan cheese on top and drizzle with a little extra olive oil. Bake in the oven for 25 minutes or until golden and bubbly.
Before serving, crumble a little more goats cheese on top and garnish with fresh basil and thyme. Enjoy.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATMMK328.
Place the chopped pumpkin on a baking tray lined with baking paper. Drizzle with a little olive oil, season with salt and pepper and pop into the preheated oven to roast for approx 20 minutes, until the pumpkin in tender and beginning to caramalise. Remove from oven and set aside.
In a large saucepan, combine the quinoa and vegetable stock, then cover and bring to a simmer over medium-high heat. Reduce the heat to low and cook for 25-30 minutes or until all the liquid is absorbed. Remove from the heat and let rest – covered – for 5 minutes.
Meanwhile, heat some olive oil in a non-stick pan over medium heat. Add the leeks and garlic and cook for 2 minutes or until the leeks are soft. Reduce the heat to low and add in the spinach. Toss and cook for another minute or so. Remove from heat and stir in thyme, basil and parsley. Season to taste.
Fluff the quinoa with a fork and transfer to a clean plate to cool a little.
In a bowl, whisk together the eggs, ricotta and goats cheese. Add the mustard, lemon juice and zest, parmesan. Stir to combine. Season to taste.
Add the cooled quinoa to the spinach a leek mixture. Add in the roasted pumpkin and toss to combine. Pour in about ¾ of the ricotta mixture and stir to combine – add as much or as little of the sauce as you like.
Pour the mixture into an ovenproof dish. Tear some of the stale bread and scatter over the top of the quinoa mixture. Grate some more parmesan cheese on top and drizzle with a little extra olive oil. Bake in the oven for 25 minutes or until golden and bubbly.
Before serving, crumble a little more goats cheese on top and garnish with fresh basil and thyme. Enjoy.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATMMK328.
Nutritional Info Amount Per Serving
- Calories: 533.2
- Total Fat: 18.5 g
- Cholesterol: 118.8 mg
- Sodium: 1,003.9 mg
- Total Carbs: 68.6 g
- Dietary Fiber: 9.4 g
- Protein: 25.5 g
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