Best Quinoa Goats Cheese Peach Salad Recipes

QUINOA SALAD WITH SWISS CHARD AND GOAT CHEESE

Quinoa Salad With Swiss Chard and Goat Cheese image

This versatile salad, or pilaf, may be construed as a home cook's answer to a fast-casual lunch bowl. But it does not need to be piled high with a freewheeling array of additional ingredients. As it is, this could be a stand-alone first course, a lunch dish or a side to serve alongside meat or seafood. Serve it hot, warm or at room temperature. The quinoa adapts well to advance preparation, and letting the salad sit before serving improves the texture. In summer, this dish is prime picnic material.

Provided by Florence Fabricant

Categories salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 bunch red Swiss chard, about 1 pound
4 tablespoons extra-virgin olive oil
1 medium red onion, chopped
3 large cloves garlic, slivered
1 cup quinoa
1 teaspoon dry mustard
2 cups vegetable broth
Salt and ground black pepper
12 ounces small cremini mushrooms, stems trimmed, halved
4 ounces plain goat cheese, chilled

Steps:

Remove stems from Swiss chard and chop in 1/2-inch pieces. Chop leaves and set aside.
Heat 2 tablespoons oil in a 3-quart saucepan on medium. Add onion, garlic and chard stems. Sauté until vegetables are tender, about 5 minutes. Stir in quinoa and mustard. Add broth, stir, and season with salt and pepper. Bring to a boil, cover and cook on low 15 to 20 minutes, until the liquid is absorbed. Remove from heat, uncover and let sit 20 minutes.
Meanwhile, heat remaining oil on medium-high in a large skillet. Add mushrooms and sauté, stirring, until lightly browned, about 10 minutes. Add chard leaves and continue cooking until greens have wilted and no more liquid remains in the skillet.
Fluff quinoa with a fork. Fold mushrooms and leaves into it.
The cooked quinoa can be set aside at room temperature for several hours and then served, or reheated to warm or hot. Crumble goat cheese and scatter on top just before serving.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 998 milligrams, Sugar 4 grams

ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL

Arugula Salad With Peaches, Goat Cheese and Basil image

This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don't need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can't find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.

Provided by Lidey Heuck

Categories brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup pine nuts
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar or white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 to 5 ounces baby arugula
2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
1/2 cup julienned fresh basil leaves
2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste

Steps:

In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.