Herb Quinoa Salad With Goats Cheese, Avocado, Roasted Cherry Tomato and Olives With A Lemon Vinaigrette

Spring never ceases to inspire me every year with her abundance of colour and aliveness. This is my gorgeous spring inspired salad and it is bursting with freshness, flavour, and health. 

Quinoa is a superfood, low in carbs and fat, low GL and high in protein. 


 

Ingredients – Makes 6-8 portions

• 2 cups quinoa

• 100g low fat goats cheese, I used Fairview Chevin – (see picture) broken in to bite size pieces


• 300g Cherry tomatoes – halved and baked with thyme


• 1 tsp. fresh thyme leaves

• 1 packet pitted olives – chopped

• 2 ripe avocados – halved and cut into cubes

• ½ cup fresh parsley roughly chopped

• ½ cup fresh basil roughly chopped

• ½ cup fresh coriander roughly chopped

• 6 Spring onions – finely sliced

• ½ red onion – finely chopped

• Edible flowers – optional

 Vinaigrette –

• 2/3rds olive oil – I used the extra light one

• 1/3rd  fresh lemon juice

• ½ tsp. fresh chopped garlic

• 1/2 tsp. salt

• 1/2 tsp. cracked black pepper

• Check seasoning and adjust


 Method –

• Preheat the oven to 200 degrees C

• Place tomato halves onto a greased oven tray, sprinkle with thyme leaves, salt and pepper and bake for 20min or until soft and slightly brown.

Cooking Quinoa-

• Place quinoa in a pot and add 4 cups water, use the same size-measuring cup for the water. Add salt to season the water. Measure accurately. 

• Bring the water to the boil and then turn down to a simmer until all the water has been absorbed. Mix with a fork.

• Once absorbed, switch off the heat and place a lid on the pot and allow the quinoa to steam for 15 min.

 Assembling –

• Transfer quinoa to a big bowl and dress with the vinaigrette – reserve a little for later, you can use less dressing if you like. 

• Add the chopped herbs

• Add the olives and baked cherry tomatoes

• Add spring onion and red onion

• Pour over a tiny more vinaigrette and mix well.

• Add the goats cheese and avocado – donnot mix now

• Garnish with edible flowers


 Dee’s notes-

• Once the avocado and goats cheese are in the salad do not mix further. It will go mushy

• Allow the quinoa to cool before adding the herbs

• Try adding a bit of mint


 

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