Indulge in a tantalizing culinary journey with our quinoa salad, a vibrant and flavorful dish that combines the nutty goodness of quinoa with an array of fresh, colorful ingredients. Baked goat cheese rounds add a creamy, tangy touch, elevating this salad to a gourmet experience. This recipe offers a delightful blend of textures and flavors, making it a perfect side dish or a light and satisfying main course. Additionally, we present two irresistibly creamy goat cheese spreads, one infused with aromatic herbs and the other tantalizingly spiced with roasted red peppers. These versatile spreads complement crackers, bread, or vegetable crudités, transforming any occasion into a delightful culinary affair.
Check out the recipes below so you can choose the best recipe for yourself!
QUINOA SALAD WITH WARM GOAT CHEESE
Enjoy a healthy, hearty meal-in-a-bowl with quinoa salad tossed in a tangy Dijon dressing and topped with baked goat cheese.
Provided by Kelly Senyei
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 185 kcal, Carbohydrate 16 g, Protein 4 g, Fat 12 g, SaturatedFat 2 g, Sodium 114 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g, ServingSize 1 serving
QUINOA SALAD WITH BAKED GOAT CHEESE ROUNDS
The hearty grain, quinoa, joins forces with salad greens, sliced almonds, dried cherries and the piece de resistance, baked goat cheese rounds. Finish it all off with a tangy Dijon dressing, and this meal-in-a-bowl is the perfect remedy for all those suffering from severe hangryitis.
Provided by Kelly Senyei
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the quinoa and goat cheese rounds: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- In a medium saucepan set over medium heat, combine the quinoa with 1 cup water. Bring to a boil, cover, then reduce the heat to a simmer. Cook, covered, until the hull is visible, about 12 minutes. Fluff the quinoa with a fork and set it aside to cool slightly.
- While the quinoa cooks, slice the goat cheese log into eight rounds.
- Add the olive oil to a medium saute pan over medium heat. Add the panko and toast, stirring, until golden. Remove the breadcrumbs to a shallow baking dish and let cool slightly.
- Press the goat cheese rounds into the toasted panko, coating them on all sides, then transfer to the prepared baking sheet. Bake until softened slightly, 4 to 6 minutes. While the goat cheese is baking, make the salad dressing.
- For the dressing: In a medium bowl, whisk together all of the dressing ingredients. Season with additional salt and pepper.
- For the assembly: 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 the salad topped with baked goat cheese rounds and serve immediately.
QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES
Provided by Bobby Flay
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 477 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 9 milligrams, Sodium 446 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 6 grams
Tips:
- Use a good quality quinoa: Look for quinoa that is light and fluffy, and free of debris. Rinsing the quinoa before cooking will help to remove any bitterness.
- Cook the quinoa according to the package directions: Quinoa is typically cooked in a ratio of 1 cup quinoa to 2 cups water. Bring the water to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and fluffy.
- Let the quinoa cool before assembling the salad: This will help to prevent the salad from becoming soggy.
- Use a variety of vegetables in your salad: This will add color, flavor, and nutrients to the dish. Some good options include tomatoes, cucumbers, bell peppers, onions, and carrots.
- Don't be afraid to experiment with different dressings: A simple vinaigrette is a good place to start, but you can also try a creamy dressing, a yogurt-based dressing, or a citrus-based dressing.
- Top the salad with baked goat cheese rounds: This will add a delicious creamy and tangy flavor to the dish.
Conclusion:
Quinoa salad with baked goat cheese rounds is a delicious, healthy, and easy-to-make dish that is perfect for a light lunch or dinner. The quinoa is a good source of protein and fiber, while the vegetables provide vitamins, minerals, and antioxidants. The baked goat cheese rounds add a delicious creamy and tangy flavor to the dish. This salad is sure to please everyone at your table.
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