Clean eating: quinoa, goat cheese, pumpkin recipe

I love goat cheese, I love quinoa, I love pumpkin and we all love clean eating recipes. So I came up with this clean and somewhat paleo friendly recipe to combine the three! One night it was all I had in my fridge plus some plain yoghurt and I thought I would give it a try.

What you need to prepare this clean eating quinoa recipe from scratch:

  • Biological pumpkin
  • Quinoa
  • Honey
  • Goat cheese (I used chevre)
  • Plain or greek yoghurt
  • Sea salt, pepper and olive oil

First pre-heat the oven at 200 degrees. Wash the pumpkin and cut into small parts. Add some fresh salt and peper and a drizzle of olive oil. Then place in the oven for 15 minutes. Now prepare the quinoa like the package describes.

Open the oven and add the goat cheese and a drizzle of honey on the pumpkins, leave for another 5 minutes in the oven to make the goat cheese nice and soft.

Serve the quinoa with some plain yoghurt and topped with the pumpkin, goat cheese and some extra honey for the sweet tooth.

The fly, jump, kick, flip and stunt quinoa salad

When someone says lunch, we say: where is the bread?! Although whole wheat bread has many great nutritious qualities, it’s also high in carbs and not meant to cover 30% of your daily intake. Personally, I love bread; it’s delicious, easy, goes well with Nutella and fills me up. In search for an alternative, it had to cover most the above criteria (bye bye Nutella).  I came up with this truly delicious easy quinoa salad!

What do you need:

  • 1 1/2 cup Quinoa (white)
  • 1/3 Eggplant
  • ½ Pepper (for Dutchies paprika;))
  • 80 gram Macademia nuts (or another nut you like)
  • 6 dates
  • Low fat plain yoghurt
  • Salade of your choice (we chose arugula)

Prepare the quinoa by following the instructions on the container. Cut the eggplant and pepper in small thin pieces. Remove the pit in the dates and cut in small pieces.  Add all ingredients with your quinoa, serve on a bed of salad and add some yoghurt on top.

I made this quinoa salad as a side dish for dinner on Sunday and took leftovers to work. Make this recipe your own by choosing veggies and nuts of your choice. You can also add fruit.

Bon appetite!