Goat Cheese Walnut Quinoa Bake

Quinoa and Roasted Sweet Potato Delight with Goat Cheese and Walnut Crust

Transport yourself to the heart of Italy with this delectably wholesome and flavorful vegetarian dinner dish. Bridging the rich flavors of roasted sweet potato with the nutty texture of quinoa, this sophisticated dish is perfectly elevated with the creamy, tangy bite of goat cheese and the subtle crunch of walnuts. Each bite is a celebration of comfort and gourmet elegance, made from leftovers transformed into a culinary masterpiece that honors nutritional balance and dietary restrictions. Dive into this exquisite preparation and experience a true feast for the senses, perfectly suitable for those with lactose intolerance, and allergies to additives, fish, and meat.

Ingredients

• 200 grams leftover quinoa
• 200 grams roasted sweet potato
• 100 grams goat cheese
• 50 grams walnuts
• 15 ml balsamic vinegar
• 2 grams fresh basil
• 2 grams fresh parsley
• 2 grams fresh thyme
• 15 ml olive oil
• 2 grams salt
• 2 grams black pepper

Method

• Step 1: Preheat the oven to 200°C.
• Step 2: In a mixing bowl, combine the leftover quinoa and roasted sweet potato. Gently crumble the goat cheese and mix to combine.
• Step 3: Season the mixture with salt, black pepper, and the finely chopped fresh herbs (basil, parsley, thyme).
• Step 4: Transfer the mixture into a baking dish and drizzle with olive oil and balsamic vinegar.
• Step 5: In a small bowl, roughly chop the walnuts and mix them with a dash of salt and a touch of olive oil to create a simple walnut crust. Sprinkle this mixture over the quinoa and sweet potato mix.
• Step 6: Bake in the preheated oven for 15-20 minutes, or until the walnuts are lightly browned and the goat cheese is melted and bubbly.
• Step 7: Remove from the oven and let it rest for a few minutes before serving. Garnish with a few fresh basil leaves for a finishing touch.

Tips

• For a creamier texture, add a touch of balsamic glaze before serving.
• Balance the dish with a side of fresh arugula salad drizzled with olive oil and balsamic vinegar.
• Ensure to chop the walnuts into smaller, uniform pieces to create an even crust that adds texture to the dish.

Nutritional Information