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Quinoa, goat’s cheese & peach salad | Daily Dine

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Quinoa, goat’s cheese & peach salad

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

View original recipe on bbcgoodfood.com

dinnerlunchsupperquinoasalad🍂summer

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Servings: 4

Nutritional Information

Calories:401 kcal

Carbohydrate:28 g

Fat:25 g

Dietary Fiber:6 g

Protein:13 g

Saturated Fat:6 g

Sodium:0.9 mg

Sugar:6 g

Ingredients

200g quinoa

100g chard finely shredded

4 peaches or nectarines, stoned, 2 quartered and 2 finely sliced

1-2 lemons juiced

4-5 tbsp extra virgin olive oil

50g hazelnuts roughly chopped

25g parsley leaves picked and finely chopped

25g mint leaves picked and finely chopped, plus extra mint leaves to serve

4 tbsp capers drained

2 tbsp sumac (optional)

1-2 tbsp red wine vinegar

100g soft goat’s cheese crumbled

2-3 tbsp sesame seeds toasted

Instructions

Step 1
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.
Step 2
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.
Step 3
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.