Go Back
Print Recipe

Quinoa Salad with Raisins and Goat Cheese

Course: Main Course
Servings: 2

Ingredients

  • ½ cup dry quinoa
  • 1 cup water or vegetable broth
  • 1 cup fresh green beans, ends snapped
  • 1 bunch spinach, chopped
  • ¼ cup dried raisins
  • 1 orange, peeled and separated
  • ½ cup pumpkin seeds
  • 2 oz goat cheese
  • 1 avocado
  • Lemon Garlic Dill Dressing

Instructions

  • Add quinoa and water OR vegetable broth to a medium-sized pot over medium heat. Cover and cook for 15 to 20 minutes until the quinoa have absorbed the liquid. Turn off the heat and let the quinoa sit for an additional 5 minutes. The quinoa can be served in the salad warm or cold.
  • To blanche the green beans, fill a large pot with water. Add 1 tablespoon of sea salt to the water. Once the water starts to boil, add the green beans. Cook the green beans for about 5 minutes until tender. Drain the water and let the green beans cool. You can serve the green bean warm or cold in the salad.
  • To assemble the salad, fluff the quinoa with a fork and serve it in a large salad bowl. Mix in green beans, goat cheese, raisins, orange segments, pumpkin seeds, and avocado. Top with Lemon Garlic Dill Dressing and mix well.