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Photo of Quinoa, prosciutto and goat's cheese salad by WW

Quinoa, prosciutto and goat's cheese salad

Total Time
50 min
20 min
30 min
Give your tastebuds a treat with this substantial salad. Quinoa will fill you up, while fresh salad ingredients and prosciutto add flavour



12 baby, peeled, halved

Prosciutto fat trimmed

4 slice(s), (60g), fat trimmed


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


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)


  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.


Quinoa (say “keen-wah”) is a tiny red or white seed and is a good substitute for rice. It is available in the health-food aisle of most supermarkets or from health-food stores.