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Pumpkin and goat cheese quinoa salad

Pumpkin and goats cheese quinoa salad


Serves 4 as a side or 2 as a main

¼ pumpkin skin removed and diced into 1cm cubes

1 cup of cooked quinoa

1 cup of cooked barley

1 onion cut into quarters

1 bunch of broccolini

1 handful of macadamia nuts

½ a jar of persian goats cheese with 4 tablespoons of the oil

4 tablespoons of balsamic vinegar

10 sage leaves

5 Tbls of olive oil


  1. Preheat the oven to 190 degrees celsius

  2. In a baking tray toss the pumpkin with salt, olive oil and cook in the hot oven for 20min.

  3. After cooking the pumpkin for 20min take out add the sage and turn, meanwhile In a separate tray toss the broccolini in olive oil and salt. Place both trays back in the oven and cook for a further 20 min or until veg is nicely caramelised but still holding its shape. Take out and allow to cool for 15 minutes.

  4. In a large bowl place the quinoa, barley, half the cooked veg mix, balsamic, reserved oil from the goats cheese and season well.

  5. Plate the salad on a long plate and top with the persian goats cheese, the remainder of the veg and macadamia nuts. Give one final drizzle of balsamic and olive oil to finish.

Byron & María

The Coastal Cocina

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