Home
Recipes
Quinoa, goat’s cheese & peach salad

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

Quinoa, goat’s cheese & peach salad

Name: Quinoa, goat’s cheese & peach salad
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: Serves 4-5
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

GF member Millie McLuskie

Save recipe

Serves 4-5

Easy

Prep: 40 mins

Cook: 15 mins

A star rating of 4.5 out of 5.2 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Quinoa salad with grilled halloumi

A star rating of 4.6 out of 5.113 ratings

Griddled chicken with quinoa Greek salad

A star rating of 4.9 out of 5.62 ratings

Marinated fig & mozzarella salad

A star rating of 4.5 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal401
fat25g
saturates6g
carbs28g
sugars6g
fibre6g
protein13g
salt0.9g

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.

Recipe from Good Food magazine, July 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now