Butternut and Quinoa Salad
- 500g butternut, peeled and cut into cubes of 2½ cm
- 2 teaspoons olive oil
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 cup quinoa
- 2 teaspoons lemon juice
- ½ cup of fresh parsley, plus extra for garnishing
- 250g fresh goat’s cheese
- Black pepper
Preheat the oven at 200˚C.
Coat the cubed butternut in the olive oil, paprika and cayenne pepper. Place in a Le Creuset 30cm Signature Buffet Casserole and bake for 30 to 35 minutes or until golden and soft, turning once.
Place the quinoa and 2 cups of cold water in a covered casserole and bring to the boil. Reduce the heat to a low temperature and simmer for 10-12 minutes until the moisture is absorbed and the quinoa is cooked.
Put the quinoa in a mixing bowl, add the lemon juice, parsley, butternut and goat’s cheese. Season with salt and pepper to your liking. Mix well and serve garnished with extra parsley.