CROATIA, Orebic, June 2016
January 9, 2018
January 15, 2018

(vegetarian, but ditch the goat’s cheese and it’s vegan)


This is a recipe that I came across here in England – at my job actually. At my work, the lady was entertaining some guests and we made this salad for them. 2 different salads – that I later combined and found a perfect balance with it. Now – my partner and a few lucky guests who come visit occasionally have the opportunity to taste this gorgeous harmony of different food palets coming together in harmony. It looks nice, it taste amazing and it is well worth a bit of time to assemble it altogether.


Ingredients for 2-3 people

* 1 cup of mix color quinoa or quinoa with buckwheat mix
* 1 small butternut squash
* 1/2 of red onion
* fresh spinach or rocket to lay on the serving plate (300g)
* half of cup cherry tomatoes
* 1/2 of lemon juice, 1/2 of orange juice (both squeezed from real fruit)
* 1-2 spring onions
* half cup or more goat’s cheese
* 3-4 tablespoons of pine nuts
* salt, pepper, olive oil, balsamic vinegar, half of lemon juice



1. Soak one cup of quinoa mix in cold water for an hour. After this – put them in colander and rinse till the water is clear. Put it in the pot and simmer for around 15-17 minutes. Add veggie bouillon or just salt/pepper. When cooked put in colander and rinse quickly to cool them down. Leave them be. 

2. Peel and clean the seeds of the butternut squash, cut it to half inch – inch squares, put some baking oil over plus salt, pepper and bake in the oven for 25min over 200˙c. Turn the pieces around half time baking. 

3. Roast the pine nuts till lightly brown, set them aside and simmer half of red onion finely chopped over some avocado oil or olive oil. When this onions in the pan are a bit chilled – I add some balsamic vinegar and olive oil, lemon juice and salt/pepper – which I use as a dressing for quinoa. 

4. Put the quinoa to a bowl, mix with dressing and add the juice of half orange. Mix well and add oil/salt/pepper/lemon juice to your liking. 

5. On one large platter or on separated plates lay the spinach and rocket around the platter. Halve the cherry tomatoes and spread them around the platter. Chop some spring onions and sprinkle over. Use a bit of salt and I use a bit of pumpkin seed oil over every green leaf salad. 

6. On top of a platter or your plate with salad leafs – assemble the quinoa in the middle. Lay the roasted butternut pieces over the quinoa and sprinkle with roasted pine nuts. 
And finally add some small pieces of creamy goats cheese wit a tea spoon all over the salad. If you are vegan – skip this step. This salad is a whole meal and it works well with adding a bit of hummus on the green leaf salad or on the top. With roasted butternut you can also roast cauliflower in the oven together. And you can replace pine nuts with roasted almonds. 


This is our dinner tonight. I forgot to put on roast pine nuts for the picture, but I sure did eat a lot of them.  

I hope that you’ll enjoy this recipe as much as I do. It is my currently favorite recipe.


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