Goat Cheese and Quinoa Salad…..


Warmer weather is on the way and with it the start to lighter meal ideas.  Enjoy!!!







 1 1/2 cups quinoa, rinsed and drained
3 cups water
1/4 cup finely chopped hazelnuts
1/4 cup finely chopped pecan nuts
100g goats cheese
300g kidney beans, drained and rinsed
800g baby roma or yellow pepper tomatoes, halved
1 cucumber chopped
1/3 cup currants
2 Tbsp oil
1/4 cup salad sprouts
1/2 cup fresh mint leaves


1/4 cup olive oil

1 Tbsp lemon juice

2 tsp white wine vinegar

1 tsp sugar

1/2 tsp dried oregano


  1. Combine quinoa and water in a large saucepan.  Bring to the boil on high and cook for 5 minutes. Reduce to low heat and simmer, covered for 15 minutes until grains are tender.  Set aside for 5 minutes.  Fluff with a fork and transfer to a large mixing bowl.
  2. In a bowl combine nuts.  Roll heaped teaspoonfuls of cheese into flattened patties and coat in nuts.  Chill until firm.
  3. Dressing: In a jug, whisk all ingredients together.  Season to taste.
  4. In a serving bowl, toss together rocket, beans, tomatoes, cucumber and  currants with quinoa.
  5. Heat oil in a small frying pan on medium.  Fry patties for a few seconds each side until golden.  Drain on paper towel and add to salad.  Finish with sprout, mint and drizzle of dressing.

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