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Quinoa, Baked Squash, and Goat Cheese Salad

Quinoa, Baked Squash, and Goat Cheese Salad

Name: Quinoa, Baked Squash, and Goat Cheese Salad
Total time: 40 min
Yield: 2 Servings
Ingredients: butternut squash: 0.5; salt; pepper; olive oil: 2; vegetable stock: 2; quinoa: 1; salt; cherry tomato: 3; sweet corn: 3; fresh parsley: 2; goat cheese: 2; vegetable oil: 0.5; salt; pepper; egg: 2

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min

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Salad
Hard
40 minutes
Serves 2
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Ingredients

	Baking the butternut squash:
	0.5 butternut squash butternut squashes 1 ½ butternut squash , cubed
	salt salts 0 salt
	pepper peppers 0 pepper
	2 olive oil olive oils 1 2 tablespoons of olive oil
	Cooking the quinoa:
	2 tablespoon vegetable stock tablespoons vegetable stocks 1 2 cups of vegetable stock
	1 cup quinoa cups quinoas 1 1 cup quinoa
	cup salt cups salts 0 salt
	For the salad:
	3 cherry tomato cherry tomatoes 0 3 ounces of cherry tomato
	3 ounce sweet corn ounces sweet corns 1 3 tablespoons of sweet corn
	2 tablespoon fresh parsley tablespoons fresh parsley 1 2 tablespoons of fresh parsley , chopped
	2 tablespoon goat cheese tablespoons goat cheeses 0 2 ounces of goat cheese
	0.5 ounce vegetable oil ounces vegetable oils 1 ½ tablespoon vegetable oil
	tablespoon salt tablespoons salts 0 salt
	pepper peppers 0 pepper
	For garnishing:
	2 egg eggs 1 2 soft-boiled eggs
	0

Nutritional Information

603 kcal

Calories

24 g

Protein

33 g

Fat

53 g

Carbohydrates

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If you never get tired of refreshing, healthy, and easy to make salads, you'll be happy to know we'll always have fresh ideas for you. Join us in roasting some butternut squash and cooking the quinoa, and then tossing them together with cherry tomatoes, sweet corn, goat cheese, and a lot of fresh parsley.

Features:

Ingredients

Baking the butternut squash:
0.5
2
Cooking the quinoa:
2
1
For the salad:
3
3
2
2
0.5
For garnishing:
2

Steps

1 Done	Baking the butternut squash: Add the squash to a baking tray lined with parchment paper, season with salt, pepper, and olive oil, and bake for 30 minutes at 380⁰F/190⁰C.
2 Done	Cooking the quinoa: Add the vegetable stock and the quinoa to a cooking pot over medium-high heat, season with salt, and bring it to a boil. Cover and boil for 15 minutes while lowering the heat a bit.
3 Done	For the salad: Add the cooked quinoa, baked squash, cherry tomatoes, sweet corn, fresh parsley, goat cheese, and vegetable oil to a bowl. Season with salt and pepper and toss everything.
4 Done	Serve with one soft-boiled egg for one serving.

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it. However, in time I kind of built on this habit and, slowly but surely, I began to turn toward the Mediterranean cuisine and, occasionally, even the Mediterranean diet. I am a curious and inquisitive person. So, pretty soon, I started trying to recreate what I’ve tasted or seen. At first, this proved to be hard work for my better half, as she supervised my new experiments. But lately, results really started to show, so wish me luck!