Quinoa, Goat’s Cheese & Peach Salad Recipe

Introduction

This quinoa, goat’s cheese, and peach salad is a delightful blend of fresh, sweet, and tangy flavors. Combining tender quinoa with juicy peaches and creamy goat’s cheese, it’s a perfect light meal or side dish for warm days.

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

1. Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Cook the quinoa according to the package instructions. Drain and mix it with the shredded chard. Set aside to cool and allow the chard to wilt slightly.
2. Step 2: Place the sliced peaches in a bowl, drizzle with lemon juice, and set aside. Arrange the quartered peaches on a baking tray, toss with 1 tablespoon of olive oil, and roast for 10–15 minutes until soft.
3. Step 3: Scatter the hazelnuts on a separate baking tray and toast in the oven for the last 5 minutes of the peach roasting time until golden and fragrant.
4. Step 4: In a large bowl, combine the quinoa and chard mixture, finely sliced peaches along with any juice from the bowl, chopped parsley, chopped mint, capers, sumac (if using), red wine vinegar, and the remaining olive oil. Season to taste with salt and pepper.
5. Step 5: Transfer the salad to a large serving plate. Top with the roasted peaches, crumbled goat’s cheese, toasted hazelnuts, toasted sesame seeds, and extra mint leaves. Serve immediately.

Tips & Variations

• Use nectarines if peaches aren’t in season; they add a similar sweetness and texture.
• Swap goat’s cheese with feta for a saltier flavor.
• Add a handful of baby spinach or rocket for extra greens.
• If you don’t have sumac, a pinch of smoked paprika can add a nice depth.
• For extra crunch, toast the sesame seeds gently on the stovetop in a dry pan before adding.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the roasted peaches gently if preferred warm, but the salad is best served fresh to maintain its textures and flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply omit the goat’s cheese or substitute it with a vegan cheese alternative or toasted nuts for creaminess and texture.

Is quinoa difficult to cook?

Not at all. Quinoa cooks similarly to rice; rinse it first, then simmer in water for 15 minutes until tender and fluffy.

Quinoa, Goat’s Cheese & Peach Salad Recipe

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★★★★★

4.8 from 131 reviews

• Author: Jack
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and refreshing quinoa salad featuring roasted peaches, creamy goat’s cheese, toasted hazelnuts, and fresh herbs, tossed with a tangy lemon and red wine vinegar dressing. This dish is perfect for a light lunch or a colorful side, blending sweet, savory, and nutty flavors into a wholesome meal.

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Ingredients

Scale 1x2x3x

Quinoa Base

• 200g quinoa
• 100g chard, finely shredded

Fruit

• 4 peaches or nectarines, stoned (2 quartered, 2 finely sliced)

Dressing and Seasoning

• 1–2 lemons, juiced
• 4–5 tbsp extra virgin olive oil
• 1–2 tbsp red wine vinegar
• 4 tbsp capers, drained
• 2 tbsp sumac (optional)

Herbs and Nuts

• 50g hazelnuts, roughly chopped
• 25g parsley, leaves picked and finely chopped
• 25g mint, leaves picked and finely chopped, plus extra mint leaves to serve

Cheese and Seeds

• 100g soft goat’s cheese, crumbled
• 2–3 tbsp sesame seeds, toasted

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Instructions

1. Cook Quinoa: Preheat your oven to 200°C (180°C fan)/Gas Mark 6. Cook the quinoa according to package instructions. Once cooked, drain and mix it with the finely shredded chard. Set this mixture aside to cool and allow the chard to wilt slightly.
2. Prepare Peaches: Place the finely sliced peaches in a bowl and drizzle with lemon juice to prevent browning. Set this bowl aside to marinate briefly. Meanwhile, arrange the quartered peaches on a baking tray, toss them in 1 tablespoon of olive oil to coat evenly, and roast in the hot oven for 10-15 minutes until they become soft and slightly caramelized.
3. Toast Hazelnuts: During the last 5 minutes of peach roasting, spread the chopped hazelnuts on a separate baking tray and toast them in the oven until they are golden and fragrant.
4. Combine Salad Ingredients: In a large bowl, combine the quinoa and chard mixture with the marinated sliced peaches (including any juice), chopped parsley, chopped mint, capers, sumac (if using), red wine vinegar, and the remaining olive oil. Season with salt and pepper to taste, and toss gently to combine all the flavors.
5. Assemble and Serve: Transfer the salad mixture to a large serving plate. Top with the roasted quartered peaches, crumbled goat’s cheese, toasted hazelnuts, toasted sesame seeds, and scatter extra mint leaves over the top for garnish. Serve immediately and enjoy this fresh, flavorful salad.

Notes

• Choose ripe but firm peaches or nectarines for best roasting results.
• Sumac adds a tangy, lemony flavor and is optional depending on availability.
• To toast sesame seeds, place them in a dry pan over medium heat for a few minutes until golden and fragrant, stirring frequently.
• This salad can be served at room temperature or slightly chilled.
• For a vegan version, omit the goat’s cheese or substitute with a plant-based cheese alternative.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean

Keywords: quinoa salad, peach salad, goat cheese, roasted peaches, Mediterranean salad, healthy salad, summer salad