Ensalada de quinoa con granada, calabaza y queso de cabra ceniciento

Ingredientes

• 300 gm butternut pumpkin (about 1/2), diced
• 1 Spanish onion, cut into wedges
• 1 tbsp olive oil
• 200 gm (1 cup) quinoa
• 1 cup coarsely chopped coriander
• 1 cup coarsely chopped mint
• 2 tbsp sunflower seeds
• Seeds from 1/2 pomegranate
• Juice of 1 lemon
• 60 ml (1/4 cup) extra-virgin olive oil
• 100 gm ashed goat's cheese

Preparación

1. 1

   1.: Preheat oven to 220C. Scatter pumpkin and onion on a roasting tray, drizzle with oil, season to taste and roast until caramelised (20 minutes).

2. 2

   2.: Cook quinoa in a saucepan of boiling salted water until tender (10-15 minutes), then drain and set aside in a sieve to drain completely.

3. 3

   3.: Combine remaining ingredients except cheese in a bowl, add roasted pumpkin, onion and quinoa and toss to combine. Season to taste and serve scattered with crumbled goat's cheese.