Quinoa, prosciutto and goat's cheese salad
12
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Give your tastebuds a treat with this substantial salad. Quinoa will fill you up, while fresh salad ingredients and prosciutto add flavour
Ingredients
Beetroot
12 baby, peeled, halved
Prosciutto fat trimmed
4 slice(s), (60g), fat trimmed
Quinoa
1 cup(s), (170g)
Baby spinach
5 cup(s), (150g)
Lebanese cucumber
1 medium, cut into 1cm pieces
Red onion
½ medium, thinly sliced
Soft goat's cheese
100 g, crumbled
Vinegar
2 tbs, red wine variety
Olive oil
1 tbs, extra virgin
Dijon mustard
1 tsp
Ciabatta bread
4 slice(s), (4x25g slices)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a baking tray with oil. Place beetroot on tray and lightly spray with oil. Bake for 20 minutes. Add prosciutto to tray. Bake for 10 minutes or until beetroot is tender and prosciutto is crisp. Coarsely chop prosciutto.
2
Meanwhile, place 2 cups (500ml) water in a medium saucepan over high heat and bring to the boil. Add quinoa. Reduce heat to low and simmer, covered, for 10–12 minutes or until water is absorbed. Drain.
3
Place spinach, cucumber, onion, cheese, beetroot, prosciutto and quinoa in a large bowl. Toss gently to combine. Whisk vinegar, oil and mustard in a small bowl until combined. Add dressing to salad and toss gently to combine. Grill or toast ciabatta on both sides until lightly browned. Serve with salad.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.