Quinoa with Pumpkin & Goats Cheese

Quinoa with Pumpkin & Goats Cheese

A tasty, well balanced meal

Chunky slow-cooked vegetables, pumpkin and goat's cheese make up this rich and tasty dish. Our Italian inspired, creamy cheese and pumpkin sauce is perfectly paired with a delicious gluten free quinoa, packed full of protein.

Keep in the fridge in a sealed container for up to 2 days.

  • ready_in

Element Break


  • 1 tbsp olive oil
  • 2 leaves fresh Basil
  • handful fresh parsley leaves, roughly chopped
  • 80g quinoa
  • 1 medium onion, peeled and finely chopped
  • 1 clove of garlic, peeled and crushed
  • 150g pumpkin (or butternut squash) peeled, deseeded and chopped
  • 1 medium sweet potato, peeled and chopped
  • 1 carrot, peeled and chopped
  • 200ml boiling water
  • fresh ground black pepper
  • 50g Parmesan (or vegetarian alternative), freshly grated


  1. In a saucepan, heat the olive oil and add the onion and sauté these until they are transparent (around 8 minutes). Add the garlic and cook for another minute, then add the chopped pumpkin, sweet potato and carrot and cook for a further 10 minutes.
  2. Add the boiling water a few twists of the black pepper mill and stir. Increase the heat slightly and let the sauce start to bubble away for a few minutes, then reduce the heat.
  3. Put on a large pot of water with a drop of olive oil and bring to the boil, add gnocchi to the water and cook until they float to the top of the pan, approximately 2 minutes.
  4. Add the parmesan parsley and basil to the sauce and stir through.
  5. Either puree or leave as a chunky tomato sauce.