Goat Cheese Quinoa Salad Recipe

Side view of a serving bowl of goat cheese quinoa salad.

5 from 3 votes

Goat Cheese Quinoa Salad Recipe

Goat Cheese Quinoa Salad is a vibrant, protein-packed dish featuring fluffy quinoa, creamy goat cheese, and an assortment of fresh vegetables. Tossed with a tangy balsamic vinaigrette, it delivers a perfect balance of flavors and textures for a healthy, satisfying meal!

Course Main Dish, Salad

Cuisine American

Keyword goat cheese quinoa salad, goat cheese salad

Prep Time 45

Total Time 45

Servings servings

Calories 548kcal

Author Sue Ringsdorf

Ingredients

For the salad:

5-6 cups cooked quinoa
1 cup English cucumber - sliced
1 cup carrots - peeled and shaved
1/2 cup red onion - sliced
15 oz. garbanzo beans - rinsed and drained
8 oz. goat cheese - crumbled
1/2 cup pine nuts - toasted
8 cups salad greens - chopped

For the Balsamic Dressing:

2/3 cup extra virgin olive oil
3 Tablespoons balsamic vinegar
1 Tablespoon dijon mustard
1 Tablespoon honey
1/2 teaspoon garlic powder
kosher salt and freshly ground black pepper - to taste

Instructions

Make Honey Balsamic Vinaigrette. Combine dressing ingredients in a mason jar - the olive oil, balsamic vinegar, Dijon mustard, honey, and seasonings. Shake to combine well.
2/3 cup extra virgin olive oil, 3 Tablespoons balsamic vinegar, 1 Tablespoon dijon mustard, 1 Tablespoon honey, 1/2 teaspoon garlic powder, kosher salt and freshly ground black pepper
Make quinoa. Make quinoa according to package directions or in the Instant Pot (our favorite method). Let cool.
Toast pine nuts. Toast the pine nuts in a skillet over medium heat until slightly browned and fragrant. Set aside.
Combine ingredients. In a large serving bowl, combine the cooked and cooled quinoa, the veggies (lettuce, cucumber, carrots, and red onions), chickpeas, toasted pine nuts, and crumbled goat cheese.
5-6 cups cooked quinoa, 8 cups salad greens, 1 cup English cucumber, 1 cup carrots, 1/2 cup red onion, 15 oz. garbanzo beans, 1/2 cup pine nuts, 8 oz. goat cheese
Serve. Serve quinoa salad in individual bowls. Top with the prepared honey balsamic dressing.

Notes

If your salad dressing solidifies in the refrigerator, simple set it out ahead of time or place in a bowl of warm water. Then shake it up and you're good to go.
In the instant pot, combine two cups of rinsed quinoa and three cups of chicken broth. Pressure cook for one minute and do a 5-6 minute natural release. Open Instant Pot and fluff with a fork.
Store the salad in an airtight container in your refrigerator for 3-4 days. Store salad dressing separately and add when serving.

Nutrition