Mediterranean Quinoa Salad with Goat’s Cheese
Print recipe
| Serves | 4 to 6 |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Main Dish, Salad, Side Dish, Snack, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Casual Party, Formal Party |
| Region | British |
| By author | Karen S Burns-Booth |
A wonderfully nutty tasting quinoa salad that uses left-over ratatouille and freshly crumbled goat's cheese. Perfect for picnics, barbecues and all summer dining.
Ingredients
- 200g quinoa
- 300mls water
- Left-over ratatouille (about 2 to 3 normal size mugs, or more if desired)
- Salt and pepper
- 200g soft goat’s cheese, crumbled
- Flat leaf parsley, to serve
Note
A wonderfully nutty tasting quinoa salad that uses left-over ratatouille and freshly crumbled goat's cheese. Perfect for picnics, barbecues and all summer dining.
Directions
| Step 1 | Put the quinoa into a large sauce pan with the water and bring to the boil, before turning down and simmering for 15 to 20 minutes – the water should all be absorbed and the grains will be soft but with a slight bite still. |
| Step 2 | Mix the left-over ratatouille in with the quinoa whilst it is still hot and then allow to come to room temperature before adjusting the seasoning. |
| Step 3 | To serve, pile the salad into a large bowl and scatter the goat’s cheese over, gently mixing it in, before garnishing with chopped flat leaf parsley. |
