By Jillian Adamson
G - 600 Calories or Under - Quinoa Goats' Cheese Salad
Subbing quinoa for the original grain because we have a ton of quinoa to use up. The original can be found here:
https://www.gousto.co.uk/cookbook/vegetarian-recipes/goats-cheese-salad
Updated at: Thu, 17 Aug 2023 12:04:58 GMT
Nutrition balance score
Great
Glycemic Index
58
Moderate
Glycemic Load
53
High
Nutrition per serving
Calories833.2 kcal (42%)
Total Fat39.7 g (57%)
Carbs92 g (35%)
Sugars11.5 g (13%)
Protein26.6 g (53%)
Sodium930.2 mg (47%)
Fiber10.8 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Rinse the quinoa, add to a pot with 260g cold water and bring to a boil
Step 2
Boil for 20 min or until cooked through, but with a slight bite
Step 3
Discard the ends, peel and cut the carrots lengthwise into long strips, then into baton sized pieces
Step 4
Peel and chop the shallots finely
Step 5
Remove the woody tops from the sugar snap peas
Step 6
Slice the goats' cheese in half to form circular patties (approx. 1cm thick)
Step 7
Combine the shallot, red wine vinegar, 1 tsp of sugar and 1 tbsp of olive oil in a bowl
Step 8
Season to your taste with salt
Step 9
Mix well to form a dressing and set aside until later
Step 10
Add one handful of flour to a shallow bowl or plate, and spread out
Step 11
Add 50ml of oat milk to a shallow bowl
Step 12
Spread the breadcrumbs onto another plate
Step 13
Coat one goats' cheese patty in the flour
Step 14
Add to the milk and coat well
Step 15
Roll in the breadcrumbs and coat well, including the sides
Step 16
Repeat the process until all of the goats' cheese patties are well coated
Step 17
Once the quinoa has been boiling for 12 min, add the carrot and cook for 8 min
Step 18
Add 1-2 tbsp of olive oil to a pan over a high heat
Step 19
Once the oil is hot, add the goats' cheese and cook for 1-2 min on each side, or until golden brown
Step 20
Tip: To avoid over-colouring, remove the pan from the heat if necessary and continue to cook with the residual heat
Step 21
Once the carrot is almost done, add the sugar snap peas to the quinoa pot and cook for 2 min, or until tender
Step 22
Drain well
Step 23
Coat the quinoa and cooked vegetables with the dressing
Step 24
Season to your taste with salt and pepper
Step 25
Plate up the dressed quinoa and vegetables
Step 26
Serve with the browned goats' cheese on top
Step 27
Enjoy!
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