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Photo of Quinoa with zucchini and goat's cheese by WW

Quinoa with zucchini and goat's cheese

4 - 10
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Quinoa, pears, ribboned zucchini and goat’s cheese gives this salad a range of wonderful flavours and textures



1 cup(s), (200g)

Olive oil

1 tbs

Brown onion

1 medium, chopped


2 clove(s), crushed

Whole grain mustard

1 tbs

Lemon juice

2 tbs


2 medium, thinly sliced into ribbons

Pear, brown, fresh

2 medium, thinly sliced

Soft goat's cheese

45 g, crumbled

Sesame seeds

2 tbs, toasted

Fresh flat-leaf parsley

¼ cup(s)


  1. Place quinoa and 2 cups (500ml) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
  2. Meanwhile, heat oil in a large frying pan over medium heat. Add onion and cook, stirring, for 2-3 minutes or until softened. Add garlic and cook, stirring for 30 seconds or until fragrant. Add mustard and juice and stir until well combined.
  3. Place quinoa, zucchini, pears, goat’s cheese, sesame seeds and parsley in a large bowl and mix until well combined. Add onion mixture to quinoa mixture and toss gently to combine.


SERVING SUGGESTION: Rocket leaves.TIP: Use a vegetable peeler to peel zucchini into long thin ribbons.