Butternut and Quinoa Salad

A tasty side or light lunch, this salad is not only delicious but also filled with nutrients from the quinoa and roasted butternut.


Serves 2-4

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Product TipLe Creuset's Signature Buffet Casserole features a wide, shallow shape with even heat distribution, making it ideal for oven-roasting.
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  • 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
  • Salt
  • 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.