Complete Plate with Pumpkin, Quinoa and Goat Cheese

A complete and delicious veggie plate made with quinoa, beluga lentils, pumpkin and goat cheese

In December, my lunches were mostly made up of bredele , chocolates and hot tea … not very balanced all that and with the festive meals that followed, I feel the repercussions with poor digestion and a general lack of tone even if the holidays did me good: /

Roasted pumpkin with quinoa and goat cheese
Roasted pumpkin with quinoa and goat cheese

So I take charge and get back to my full veggie plates for lunch! These are often shooting scraps that I group together to make small, complete and gourmet dishes. Good as the shoots are barely resuming, I had no leftovers, never mind, I improvised with the ingredients of my last batch menu for a beautiful balanced and colorful plate!

Does the pumpkin peel?

I often have messages about the pumpkin which is very hard to peel. It is true that his skin is rather tough and it is not easy to remove it. But did you know you can eat it, so you don’t have to peel the pumpkin?

Whether it is to make a soup or to eat it in roasted pieces like in my recipe, you can keep the skin! It becomes very tender when cooked and is pleasant to eat. It does not stay hard at all, does not create “skin that gets stuck in the teeth” and does not have a particular taste.

On the other hand, be careful to choose organic pumpkins if you want to eat them on the skin. In any case, remember to clean the vegetable well by brushing the skin under a stream of water.


  • 1 large pumpkin
  • 120 g quinoa
  • 100 g beluga lentils or green lentils
  • 2 refined goat dung
  • 30 g hazelnuts and / or pumpkin seeds
  • 4 garlic cloves
  • olive oil
  • pumpkin seed oil optional
  • salt and pepper


  • Preheat your oven to 180 ° C.
  • Cut the pumpkin in half and remove the seeds. If it is organic it is not necessary to peel it. Cut it into strips and place it on a baking sheet covered with baking paper. Add the garlic cloves simply crushed with the flat of the knife, the sprig of rosemary, salt and pepper then sprinkle generously with olive oil. Bake for 25 minutes, turning halfway through cooking.
  • Rinse the quinoa, then cook it in salted boiling water for 12 minutes. Drain and set aside.
  • Bring a large volume of unsalted water to a boil and cook the beluga lentils in it for 20 minutes. Drain and set aside.
  • Arrange the plates with the quinoa, lentils and diced goat dung. Add a few slices of roasted pumpkin. Season with a drizzle of pumpkin seed oil (or another oil of your choice) and sprinkle with crushed hazelnuts or squash seeds.