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Quinoa Salad with Goat Cheese and Avocado
A fresh salad of cooked quinoa with spinach, avocado, and tomato, topped with crunchy hazelnuts and goat cheese. It is dressed with an orange vinaigrette that adds a light citrusy touch.
- Servings: 2
- Cook: 20 min
Ingredients
- 100 g quinoa
- 200 ml water
- 10 g hazelnut
- 100 g spinach sprout
- 1 unit avocado, peeled and diced
- 1 unit tomato, cut into small cubes
- 25 ml olive oil
- 1 g salt
- 1 g pepper, ground
- 1 unit orange, juice and segments
- 75 g goat cheese, crumbled
Instructions
- In a pan without oil, toast the hazelnuts for 3 minutes, stirring until golden. Remove and set aside. Add the water, salt, and quinoa to the same pan. Bring to a boil and cook over medium-low heat for 12 minutes with the lid on.
- When there are 2 minutes of cooking left, add half of the spinach to the pan and stir. Remove from heat and let rest covered.
- Cut the avocado in half, remove the pit and skin, and dice. Cut the tomato into small cubes. In a bowl, mix the tomato and avocado with a drizzle of oil, salt, and pepper.
- In another bowl, squeeze the juice of half an orange, add a drizzle of oil, salt, and pepper, and whisk until emulsified. Peel the remaining half orange and cut it into segments. Crumble the goat cheese with your hands.
- Arrange the remaining raw spinach on the base of the plates and season with oil, salt, and pepper. Add the quinoa with spinach, the dressed tomato and avocado. Finish with crumbled goat cheese, toasted hazelnuts, the orange vinaigrette, and the orange segments.
Nutrition (per serving)
- Calories: 604 kcal
- Protein: 19 g
- Carbohydrates: 55 g
- Fat: 36 g
- Fiber: 12 g