Goat Cheese And Quinoa Salad Recipe

Name: Goat Cheese And Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups quinoa, rinsed and drained; 1/4 cup finely chopped hazelnuts; 1/4 cup finely chopped pecans; 4 oz goat cheese; 3 oz baby arugula leaves; 1 can (15 oz) kidney beans, drained and rinsed; 8 oz red or yellow grape tomatoes, halved; 1 None cucumber, chopped; 1/3 cup currants; 1 tbsp oil; 1/4 cup salad sprouts; 1/2 cup mint leaves; None None FOR THE DRESSING; 1/4 cup olive oil; 1 tbsp lemon juice; 2 tsp white wine vinegar; 1 tsp sugar; 1/4 tsp dried oregano

Servings: persons

1 1/2 cups quinoa, rinsed and drained
1/4 cup finely chopped hazelnuts
1/4 cup finely chopped pecans
4 oz goat cheese
3 oz baby arugula leaves
1 can (15 oz) kidney beans, drained and rinsed
8 oz red or yellow grape tomatoes, halved
1 None cucumber, chopped
1/3 cup currants
1 tbsp oil
1/4 cup salad sprouts
1/2 cup mint leaves
None None FOR THE DRESSING
1/4 cup olive oil
1 tbsp lemon juice
2 tsp white wine vinegar
1 tsp sugar
1/4 tsp dried oregano

1
Combine quinoa and 3 cups water in a large saucepan. Bring to a boil on high heat. Reduce heat to low; simmer, covered, 15 mins, or until grains are tender. Let stand 5 mins. Fluff with a fork and transfer to a large bowl.
2
Combine nuts in a shallow bowl. Roll heaping teaspoonfuls of cheese into flattened patties. Coat in nuts. Refrigerate until firm.
3
For the dressing, whisk all ingredients in a small bowl. Season to taste.
4
Add arugula, beans, tomatoes, cucumber and currants to quinoa; toss to combine.
5
Heat oil in a medium skillet on medium heat. Coat goat cheese patties a few seconds each side, until golden. Drain on paper towels. Add to salad. Top with sprouts, mint and a drizzle of dressing.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups quinoa, rinsed and drained, 1/4 cup finely chopped hazelnuts, 1/4 cup finely chopped pecans, 4 oz goat cheese, and more.

Yes, Goat Cheese And Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Goat Cheese And Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions