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Quinoa, goat’s cheese & peach salad served on a plate

Quinoa, goat’s cheese & peach salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-5

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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal401
fat25g
saturates6g
carbs28g
sugars6g
fibre6g
protein13g
salt0.9g
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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

Method

  • 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.

Goes well with

Recipe from Good Food magazine, July 2020

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