WARM QUINOA AND GOAT'S CHEESE SALAD WITH HONEY MUSTARD VINAIGRETTE
Need a comforting, warm lunch - packed full of healthy goodness too? Try this vegetarian Warm Quinoa And Goat's Cheese Salad With Honey Mustard Vinaigrette!
Provided by Nicky Corbishley
Categories Lunch
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 190c/375f. Place the chunks of sweet potato in a baking tin and drizzle on the olive oil. Sprinkle on the salt and pepper and toss everything together. Cook in the oven for 20-25 minutes until tender.
- Whilst the potatoes are roasting, cook the quinoa according to the packet instructions, but also crumble in the stock cube for extra flavour. (For this amount of quinoa, I'd boil 360ml (1 1/2 cups) water, add the quinoa and stock cube, then cover and simmer for approx. 20 mins before fluffing with a fork.)
- Whisk together the vinaigrette ingredients in a small bowl.
- Place the warm quinoa, roasted sweet potato, pomegranate, goats cheese, and chopped herbs in a large bowl.
- Toss everything together, then drizzle on the vinaigrette and serve.
Nutrition Facts : Calories 485 kcal, Carbohydrate 36 g, Protein 11 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 14 mg, Sodium 551 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
QUINOA SALAD WITH WARM GOAT CHEESE
Enjoy a healthy, hearty meal-in-a-bowl with quinoa salad tossed in a tangy Dijon dressing and topped with baked goat cheese.
Provided by Kelly Senyei
Time 40m
Number Of Ingredients 12
Steps:
- In a medium saucepan set over medium heat, combine the quinoa with 1 cup water. Bring the quinoa to a boil, cover it, then reduce it to a simmer. Cook, covered, for about 12 minutes until the hull is visible. Fluff the quinoa with a fork and set it aside to cool slightly.
- Prepare the Fried Goat Cheese Balls. Set them aside.
- In a medium bowl, whisk together all dressing ingredients. Season with additional salt and pepper to taste.
- When ready to serve, combine the cooked quinoa, salad greens, sliced almonds and dried cherries in a large bowl. Add all or a portion of the dressing, tossing to combine. Plate salad topped with the fried goat cheese balls, then serve immediately.
- If you'd prefer to skip frying the goat cheese balls, they can be easily cooked in the air fryer instead. Prepare them as instructed then preheat your air fryer to 400°F. Add the goat cheese balls then air-fry them for 5 minutes, or until golden brown and crispy.
Nutrition Facts : Calories 185 kcal, Carbohydrate 16 g, Protein 4 g, Fat 12 g, SaturatedFat 2 g, Sodium 114 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g, ServingSize 1 serving
SALAD WITH WARM GOAT CHEESE
Steps:
- Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
- Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
- Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
QUINOA SALAD WITH BAKED GOAT CHEESE ROUNDS
The hearty grain, quinoa, joins forces with salad greens, sliced almonds, dried cherries and the piece de resistance, baked goat cheese rounds. Finish it all off with a tangy Dijon dressing, and this meal-in-a-bowl is the perfect remedy for all those suffering from severe hangryitis.
Provided by Kelly Senyei
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the quinoa and goat cheese rounds: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- In a medium saucepan set over medium heat, combine the quinoa with 1 cup water. Bring to a boil, cover, then reduce the heat to a simmer. Cook, covered, until the hull is visible, about 12 minutes. Fluff the quinoa with a fork and set it aside to cool slightly.
- While the quinoa cooks, slice the goat cheese log into eight rounds.
- Add the olive oil to a medium saute pan over medium heat. Add the panko and toast, stirring, until golden. Remove the breadcrumbs to a shallow baking dish and let cool slightly.
- Press the goat cheese rounds into the toasted panko, coating them on all sides, then transfer to the prepared baking sheet. Bake until softened slightly, 4 to 6 minutes. While the goat cheese is baking, make the salad dressing.
- For the dressing: In a medium bowl, whisk together all of the dressing ingredients. Season with additional salt and pepper.
- For the assembly: Combine the cooked quinoa, salad greens, sliced almonds and dried cherries in a large bowl. Add all or a portion of the dressing, tossing to combine. Plate the salad topped with baked goat cheese rounds and serve immediately.
QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES
Provided by Bobby Flay
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
- For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
- Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
- Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.
Nutrition Facts : Calories 477 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 9 milligrams, Sodium 446 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 6 grams
QUINOA, GOAT'S CHEESE & PEACH SALAD
Make this tabbouleh-inspired quinoa, chard, goat's cheese and grilled peach salad as something different for lunch. It's full of textures and fresh flavours
Provided by GF member Millie McLuskie
Categories Dinner, Lunch, Supper
Time 55m
Yield Serves 4-5
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6 and cook the quinoa following pack instructions. Drain, mix with the chard, then set aside to cool and wilt.
- Put the sliced peaches in a bowl, drizzle over the lemon juice and set aside. Put the quartered peaches on a baking tray. Toss with 1 tbsp olive oil. Roast for 10-15 mins until soft. Scatter the hazelnuts over a second baking tray and toast in the oven for the last 5 mins until golden.
- Combine the quinoa mix, herbs, sliced peaches and any juice from the bowl, the capers, sumac (if using), vinegar and remaining oil. Season. Put on a large serving plate, and top with the roasted peaches, goat's cheese, hazelnuts, sesame seeds and extra mint leaves.
Nutrition Facts : Calories 401 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
QUINOA SALAD WITH SWISS CHARD AND GOAT CHEESE
This versatile salad, or pilaf, may be construed as a home cook's answer to a fast-casual lunch bowl. But it does not need to be piled high with a freewheeling array of additional ingredients. As it is, this could be a stand-alone first course, a lunch dish or a side to serve alongside meat or seafood. Serve it hot, warm or at room temperature. The quinoa adapts well to advance preparation, and letting the salad sit before serving improves the texture. In summer, this dish is prime picnic material.
Provided by Florence Fabricant
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Remove stems from Swiss chard and chop in 1/2-inch pieces. Chop leaves and set aside.
- Heat 2 tablespoons oil in a 3-quart saucepan on medium. Add onion, garlic and chard stems. Sauté until vegetables are tender, about 5 minutes. Stir in quinoa and mustard. Add broth, stir, and season with salt and pepper. Bring to a boil, cover and cook on low 15 to 20 minutes, until the liquid is absorbed. Remove from heat, uncover and let sit 20 minutes.
- Meanwhile, heat remaining oil on medium-high in a large skillet. Add mushrooms and sauté, stirring, until lightly browned, about 10 minutes. Add chard leaves and continue cooking until greens have wilted and no more liquid remains in the skillet.
- Fluff quinoa with a fork. Fold mushrooms and leaves into it.
- The cooked quinoa can be set aside at room temperature for several hours and then served, or reheated to warm or hot. Crumble goat cheese and scatter on top just before serving.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 998 milligrams, Sugar 4 grams
More about "quinoa salad with warm goat cheese recipes"
SIMPLE QUINOA SALAD WITH GOAT CHEESE - SUEBEE …
From suebeehomemaker.com
5/5 (3)Total Time 40 minsCategory Main Dish, SaladCalories 432 per serving
- Heat chicken broth to a boil, watching it closely because it boils over easily. Add rinsed quinoa to pan, and reduce heat to simmer, partially covered with lid. When the broth is fully absorbed, remove pan, and fluff quinoa with a fork. Remove quinoa to a bowl, and refrigerate to cool completely.
- Prepare dressing by combining the olive oil, balsamic vinegar, dijon mustard, salt and pepper. Shake vigorously until well combined. Set aside.
- Line a large serving bowl with lettuce leaves. Arrange chopped romaine, sliced cucumber, red onion, garbanzo beans, goat cheese, and toasted pine nuts. When quinoa is cooled off, add it to the salad as well.
WARM ARUGULA SALAD WITH QUINOA AND GOAT CHEESE
From goodlifeeats.com
Category Main Dish SaladsCalories 103 per serving
- Bring the quinoa and water to a boil in a small saucepan. Cover and reduce to low. Let simmer for 10 minutes, or until all the water has been absorbed and the quinoa is fluffy. Keep covered for another 3 minutes, then fluff with a fork and transfer to a mixing bowl.
- Add the arugula to the bowl with the hot quinoa and stir until the greens have wilted a bit. Squeeze the lemon juice over the salad and mix together. Season with salt and pepper to taste.
BEET AND GOAT CHEESE QUINOA SALAD - JESSICA LEVINSON, …
From jessicalevinson.com
WARM ARUGULA SALAD WITH QUINOA & GOAT CHEESE - SIMPLY …
From simplyquinoa.com
MEDITERRANEAN QUINOA SALAD RECIPE - FOOLPROOF LIVING
From foolproofliving.com
WARM QUINOA SALAD RECIPE WITH ROASTED SWEET POTATO, GOAT …
From diys.com
CHERRY, ARUGULA AND QUINOA SALAD - COOKIE AND KATE
From katecookies.net-freaks.com
FRENCH BISTRO SALAD AND WARM GOAT CHEESE CROUTES RECIPE - THE …
From thespruceeats.com
SUMMER QUINOA SALAD WITH GOAT CHEESE - PREPDISH.COM
From prepdish.com
BEST EVER MANDARIN CHICKEN PASTA SALAD RECIPE - SALADS FOR LUNCH
From salads4lunch.com
CARAMELIZED BUTTERNUT SQUASH QUINOA SALAD WITH GOAT CHEESE AND …
From withsaltandwit.com
BAREFOOT CONTESSA | SALAD WITH WARM GOAT CHEESE | RECIPES
From barefootcontessa.com
QUINOA, CHERRY, AND GOAT CHEESE SALAD - AVERIE COOKS
From averiecooks.com
BUTTERNUT SQUASH, QUINOA & KALE SALAD WITH WARM GOAT CHEESE
From cookingwithcocktailrings.com
MEDITERRANEAN QUINOA SALAD - THIS SAVORY VEGAN
From thissavoryvegan.com
40 BEST WINTER SALADS EASY IDEAS RECIPES | PARADE
From paradeez.pages.dev
COUSCOUS SALAD WITH CHICKEN
From fooddolls.com
MEDITERRANEAN QUINOA SALAD RECIPE (WITH VEGETABLES & CHEESE)
From thekitchn.com
BEETROOT AND FETA SALAD | THE PICKY EATER
From pickyeaterblog.com
25+ EASY GOAT CHEESE RECIPES: BEST WAYS TO USE IT
From platingsandpairings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love