Quinoa Salad with Goats Cheese, Cucumber and Radish
I love to cook a big batch of quinoa and use it throughout the week in salads. I just grab whichever veggies I have hanging in the fridge, add some protein and it makes a nutritious and satisfying lunch that takes no time at all to put together.
In this recipe, I love the freshness of the cucumber and the mint; the crunch of the radish. And the goat’s cheese… well, it’s just always a good idea as a salad topping and in life in general (me + cheese = eternal love)
I kept the dressing very simple, with just a drizzle of olive oil and lemon juice. To me it’s a great combo because it brings flavor and moisture to the salad without putting the other ingredients in the shade. Every one of them has room to shine!
Check out some of my favorite quinoa salads:
–Bondi Harvest Quinoa Salad, with chickpeas, spinach, pumpkin and…goats cheese, obviously.
–Warm Quinoa, Sweet Potato and Kale Salad. With pomegranate + red onions. And a super easy orange vinaigrette dressing! #obsessed
–Nectarine Quinoa Salad, great with peaches too. Perfect for the summer, to enjoy those deliciously ripe fruits!
–Chicken and Broccoli Quinoa Salad with Tahini Dressing. I repeat, tahini dressing. You need that in your life ASAP.
–Gordon Ramsay’s Quinoa Salad. This was my first quinoa experience! And a great one, thanks to this great chef’s recipe!
Cal: 405 - Protein: 11.8g - Fat: 20.3g - Carbs: 44.8g - Fiber: 6.6g - Sugar: 4.9g
WW Old Points: 9 pts - Points+: 11 pts
- 2 cups cooked quinoa or 1/2 cup uncooked quinoa (any variety)
- 1 large English cucumber, peeled
- 10 radishes, cut into thin slices
- 4 tbsp soft goats cheese, crumbled
- 10 fresh mint leaves, chopped
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- Sea salt + freshly cracked pepper, to taste
- If you don't have cooked quinoa, start with that. Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste. Transfer to a saucepan, cover with vegetable or chicken stock, or water, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and set aside in a salad bowl.
- Using a vegetable peeler, make cucumber ribbons. "Peel" one side until you reach the core, then peel another side. Mix the ribbons with the quinoa.
- Mix in radishes, crumbled goats cheese and mint leaves.
- Drizzle with olive oil and lemon juice. Season with sea salt and freshly cracked pepper to taste. Serve.