Quinoa Salad With Baked Goat Cheese Rounds Food

WARM QUINOA AND GOAT'S CHEESE SALAD WITH HONEY MUSTARD VINAIGRETTE

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.

QUINOA SALAD WITH WARM GOAT CHEESE

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.

QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES

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.

CRISPY GOAT CHEESE SALAD

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, mix the bread crumbs with salt and pepper, to taste. Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork. Spread onto a rimmed baking sheet and toast in oven until golden and crisped, about 5 to 7 minutes. Allow to cool, then toss in chopped thyme.
• Brush the goat cheese disks lightly with the remaining 1/4 cup of the oil and season with salt and pepper, to taste. Coat the cheese on all sides with toasted bread crumbs. Bake on a parchment or silicone lined rimmed baking sheet until warmed through, about 5 minutes.
• Divide the mixed baby greens between 4 plates. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve.

QUINOA SALAD

Steps:

• Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
• When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

QUINOA, GOAT'S CHEESE & PEACH SALAD

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.

QUINOA SALAD WITH SWISS CHARD AND GOAT CHEESE

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.