Quinoa, goat’s cheese & peach salad

Make this tabbouleh-inspired quinoa, chard, goat’s cheese and grilled peach salad as something different for lunch. It’s full of textures and fresh flavours

  • Prep:40 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 401
  • fat 25g
  • saturates 6g
  • carbs 28g
  • sugars 6g
  • fibre 6g
  • protein 13g
  • salt 0.9g


  • 200g quinoa
  • 100g chard, finely shredded
  • 4 peaches or nectarines, stoned, 2 quartered and 2 finely sliced
  • 1-2 lemons, juiced
  • 4-5 tbsp extra virgin olive oil
  • 50g hazelnuts, roughly chopped
  • 25g parsley, leaves picked and finely chopped
  • 25g mint, leaves picked and finely chopped, plus extra mint leaves to serve
  • 4 tbsp capers, drained
  • 2 tbsp sumac (optional)
  • 1-2 tbsp red wine vinegar
  • 100g soft goat’s cheese, crumbled
  • 2-3 tbsp sesame seeds, toasted


  1. Heat the oven to 200C/180C fan/gas 6 and cook the quinoa following pack instructions. Drain, mix with the chard, then set aside to cool and wilt.

  2. Put the sliced peaches in a bowl, drizzle over the lemon juice and set aside. Put the quartered peaches on a baking tray. Toss with 1 tbsp olive oil. Roast for 10-15 mins until soft. Scatter the hazelnuts over a second baking tray and toast in the oven for the last 5 mins until golden.

  3. Combine the quinoa mix, herbs, sliced peaches and any juice from the bowl, the capers, sumac (if using), vinegar and remaining oil. Season. Put on a large serving plate, and top with the roasted peaches, goat’s cheese, hazelnuts, sesame seeds and extra mint leaves.

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