Name: Goat’s cheese and quinoa salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 1/2 cup quinoa, rinsed, drained; 3 cup water; 1/4 cup finely chopped hazelnuts; 1/4 cup finely chopped pecans; 100 gram goat's cheese; 80 gram baby rocket leaves; 300 gram kidney beans, rinsed, drained; 1 punnet (250g) baby roma or yellow pear tomatoes, halved; 1 cucumber, chopped; 1/3 cup currants; 2 tablespoon oil; 1/4 cup salad sprouts; 1/2 cup fresh mint leaves; Dressing; 1/4 cup olive oil; 1 tablespoon lemon juice; 2 teaspoon white wine vinegar; 1 teaspoon sugar; 1/4 teaspoon dried oregano

Ingredients

1 1/2 cup quinoa, rinsed, drained

3 cup water

1/4 cup finely chopped hazelnuts

1/4 cup finely chopped pecans

100 gram goat's cheese

80 gram baby rocket leaves

300 gram kidney beans, rinsed, drained

1 punnet (250g) baby roma or yellow pear tomatoes, halved

1 cucumber, chopped

1/3 cup currants

2 tablespoon oil

1/4 cup salad sprouts

1/2 cup fresh mint leaves

Dressing

1/4 cup olive oil

1 tablespoon lemon juice

2 teaspoon white wine vinegar

1 teaspoon sugar

1/4 teaspoon dried oregano

Method

1.Combine quinoa and water in a large saucepan. Bring to the boil on high; cook 5 minutes.

2.Reduce heat to low; simmer, covered, 15 minutes, or until grains are tender. Set aside 5 minutes. Fluff with a fork and transfer to a large mixing bowl.

3.In a bowl, combine nuts. Roll heaped teaspoonfuls of cheese into flattened patties. Coat in nuts; chill until firm.

4.To make dressing, in a jug, whisk all ingredients together. Season to taste.

5.In a serving bowl, toss together rocket, beans, tomatoes, cucumber and currants with quinoa.

6.Heat oil in a small frying pan on medium. Fry patties a few seconds each side, until golden. Drain on paper towel and add to salad.

7.Finish with sprouts, mint and a drizzle of dressing; serve.

Quinoa (pronounced KEEN-wah) is high in protein, gluten-free and quick to cook.
Note

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