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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
