Warm Quinoa salad with roast squash, chickpeas, goat's cheese and thyme

This comes from the Waitrose Food Magazine but is no longer available on the website.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 190° C. In a roasting tin toss the squash cubes and garlic cloves with 2 tbsp of oil, the soy sauce, honey, 3 thyme sprigs and cumin seeds. Cook for about 35 min., turning half way through, until the cubes are soft but hold their shape.

Step 2

Meanwhile, drain and rinse the quinoa in a sieve. Transfer to a saucepan, cover with the stock and bring to the boil over a medium heat. Turn the heat down and simmer for 25 min., stirring occasionally until all the stock has been absorbed.

Step 3

Mash two roasted garlic cloves (discarding the papery skins) into the remaining oil (3 Tbsp) and the sherry vinegar. Season and add to the squash with the chickpeas. Combine the roast vegetable mixture with the quinoa and top with the crumbled goat’s cheese, the pumpkin seeds and a few reserved sprigs of thyme.