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Blue cheese quinoa salad

4 servings 20 minutes


  • 100 g of IQF Goat Cheese Cubes
  • 200 g of quinoa
  • 100 g of chickpeas
  • 100 g of red onion
  • 1 avocado
  • 100 g of rocket
  • 30 g of hazelnuts
  • ½ bunch chives
  • 1 tbsp of balsamic vinegar
  • 3 tbsp of olive oil
  • 1 lemon
  • Salt, pepper


Cook the quinoa.
Put it in a saucepan with twice as much water by volume.
Bring to a boil then lower the heat and cook, covered, for about 20 minutes.
Peel the avocado, cut it into large slices and drizzle with lemon juice.
Rinse the chickpeas.
Cut the red onion into slices.
Roughly chop the hazelnuts and toast them in the oven for a few seconds until lightly browned. Prepare the sauce by mixing the olive oil, balsamic vinegar and lemon juice.
Lightly season with salt and pepper.
Add the cubes of goats’ cheese, avocado, hazelnuts, onion, rocket, chickpeas and drained quinoa.
Mix well to distribute the flavours through the salad. Sprinkle with chopped chives.

Recipe made with IQF :

Goat’s Milk cubes – Unripened

Unripened goat cheese with a light taste, and a smooth, fondant texture.