Bondi Harvest Quinoa Salad
Humm yes, another quinoa salad. Second one in a month. Seems like I’m in a quinoa phase. Funny when you think that I used to hate it. But it was a long time ago and now I’m in love. And I’m even more in love now that I’ve learned that you can freeze it. I don’t know, maybe it’s obvious but I didn’t realized quinoa was freezer-friendly. So I made a huge batch and I think Solal got a bit scared that I would force-feed it to him. I still need to do a bit of convincing on this husband of mine. Quinoa is not yet his thing but I’m working on it. Eventually I won’t have to eat quinoa salads alone. A girl can dream.
This salad is a little piece of Sydney brought into my new Canadian home. I used to have it at this delicious place called Bondi Harvest, located – you guessed it – in Bondi Junction, Sydney (I highly recommend it if you’re a lucky local. Here’s their website.) The first time I tasted it I was like “humm this is amazing” but I was too busy chatting with my girlfriend to give it too much thought (but I still documented it on Instagram, obviously). So I came back to study it properly. If you saw a weirdo starring at her plate, separating all the ingredients, well…that was me. It’s a food blogger thing. We’re a strange species. I took notes (yes, for real) and made it my mission to recreate it at home. And TADA! here’s my version!
Ok, don’t be scared by the length of the recipe. If promise it’s not that bad. You have a few ingredients to cook separately but they can all be prepared at the same time. One in the oven, two on the stove. And if you’re prepare some of them ahead of time, well, it’s even quicker 😉 Enjoy!
Cal: 425 - Protein: 15.6g - Fat: 17.3g - Carbs: 52.3g - Fiber: 7.6g - Sugar: 3.2g
WW Old Points: 9 pts - Points+: 11 pts
- 1 acorn squash (or your favorite kind of squash)
- 4 cups cooked quinoa (about 2 cups uncooked)
- 3/4 cup packed baby spinach
- 1/4 cup chickpeas, drained and rinsed
- 2/3 cup goat cheese, crumbled (I used an herb and garlic goat cheese)
- 1 1/2 tbsp roasted pumpkin seeds aka pepita (see recipe if you only have raw pumpkin seeds)
- 1/4 onion, sliced
- 2 tbsp olive oil
- salt + pepper
- Preheat oven to 400F - 200C.
- Chop off the top of the acorn squash with a large and sharp knife, then cut it into 3 to 4 1-inch (2.5 cm) slices. Arrange them on a baking sheet, drizzle with a little bit of olive oil and season with salt and black pepper. Roast for about 20 minutes or until very soft. Remove from the oven and set aside to cool. When they are cool enough to handle, remove the skin from each slice (it should come off very easily) and cut into cubes.
- If using raw pumpkin seeds, keep the oven on, arrange them on the same baking sheet and roast them for 1 to 2 minutes. Keep an eye on them to make sure they don't burn, they will be ready very quickly!
- If you don't have cooked quinoa, prepare it while the squash is roasting. Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste. Transfer to a medium saucepan, cover with stock, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and set aside to cool.
- While the squash is roasting, prepare the onions. In a small skillet, cook the onion on low heat with a little bit of olive oil until very tender.
- In a salad bowl, combine cooked quinoa, roasted squash, pumpkin seeds, cooked onions, spinach, chickpeas and goat cheese. Drizzle with two tablespoons of olive oil. Season with salt and pepper to taste.