Cheese, Peach & Quinoa Salad

The cheese I used for this recipe was a white stilton flavoured with mango and ginger. It was a really good combination of creamy, spicy and sweet and perfectly complimented the other flavours in the dish. It would also work well with a stronger blue cheese, or goats cheese, or even feta if you want something lower in fat. Make sure you let the quinoa cool before you assemble the salad or the leaves will lose their crunch. I recommend making the quinoa in the morning, giving it plenty of time to cool down. If you would like a little more texture, then sprinkling over some toasted pecans or walnuts would work well.

Print Recipe
Cheese, Peach & Quinoa Salad
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Weigh out the quinoa in to a small, lidded saucepan.
  2. Boil the kettle and measure out 250ml freshly boiled water.
  3. Pour the boiling water over the quinoa, cover the pan and leave to simmer over a low heat on the hob for 15-20 minutes.
  4. Once cooked, remove from the heat but leave to sit with the lid on for 5 minutes.
  5. Transfer to a large salad bowl to cool.
  6. Preheat oven to 200 degrees celsius.
  7. Cut one of the peaches in to quarters and place on a baking tray. Roast for 10 minutes.
  8. Slice up the other peach in to bite sized pieces and add to the bowl with the quinoa.
  9. Shred the parsley and mint and again add to the bowl.
  10. Crumble the cheese in to small pieces and stir through the quinoa.
  11. Add the spinach to the bowl and again mix well to make sure everything is well combined.
  12. Drizzle over the balsamic vinegar and season with a little salt and pepper if you like.
  13. To serve, divide the salad between 2 bowls and top each with 2 quarters of the roasted peach. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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