Quinoa with pumpkin, courgette, goat's cheese and dates
  • Cow’s milk-free and lactose-free

    Take care when a product is marked lactose-free; it may still contain cow’s milk proteins because it is possible to buy lactose-free milk.

  • Egg-free

    Does not contain eggs, but where a recipe does contain eggs, they can often be replaced by an egg substitute.

  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

  • Soya-free

    but be careful with vegetarian variants of dishes, because soya is often incorporated into vegetarian meat substitutes.

Quinoa with pumpkin, courgette, goat's cheese and dates

Serves 4; 30 min
1 pumpkin
1 courgette
1 tbsp olive oil
1 tsp thyme
1 tsp cumin seeds
250 g Paul's Quinoa Seeds
125 g dates
125 g goat's cheese
80 g blanched almonds
4 tbsp honey
  salt and pepper


Oven dish


  • Peel the pumpkin and dice the pumpkin and the courgette into medium-sized pieces.
  • Put the diced pumpkin and courgette into an oven dish with the olive oil, thyme and cumin seeds.
  • Roast the diced pumpkin and courgette for about 25 minutes in a pre-heated oven at 175 degrees C.
  • Boil the Quinoa seeds according to the instructions on the back of the packaging.
  • In the meantime, remove the stones from the dates and cut the dates into thin slices.
  • Dry-fry the almonds in a frying pan until golden.
  • Remove the diced pumpkin and courgette from the oven after roasting them for 25 minutes.
  • Add the Quinoa to the diced pumpkin and courgette and season to taste with the dates, the goat's cheese, the almonds, the honey and salt and pepper if needed.


  • Choose seasonal vegetables in combination with different types of nuts, dried fruit and cheeses. Vegetables in season are the tastiest, the freshest and the cheapest!

Nutritional value per person

  • 668 Kcal
  • 80 g Carbohydrates
  • 22 g Protein
  • 26 g Fat
  • 13 g Dietary fibre
Paul's Quinoa Seeds Paul's Quinoa Seeds
For this recipe, use the Paul's Quinoa Seeds from Paul's Quinoa.