Red Quinoa and Goat Cheese Salad

By , Guide

Red Quinoa and Goat Cheese SaladRed Quinoa and Goat Cheese Salad

Photo by J. Meier

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The blend of flavors in this Red Quinoa and Goat Cheese Salad range from tangy to spicy and from creamy to light. An orange lime dressing with a hint of cayenne adds a bright, refreshing kick to fennel, radish, corn and onion. The quinoa adds protein and texture; either red quinoa or regular quinoa can be used.

It’s a salad that can be made anytime of year and is delicious paired with fish. This Red Quinoa and Goat Cheese Salad recipe calls for roasting the vegetables in the oven, but they would be fantastic grilled as well.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings


  • 1 cup dried quinoa
  • 1 fennel bulb, thinly sliced
  • 1 onion (red or white), thinly sliced
  • 1 bunch radishes, quartered
  • 2 ears of corn, kernels cut off the ears (or 1 cup frozen corn)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 cup orange juice
  • juice from one lemon
  • juice from one lime
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 4 ounces fresh goat cheese


Simmer quinoa with 2 cups water for 20 minutes, or cook in a rice cooker. Set aside and cool.

Preheat oven to 400. Mix vegetables with olive oil and 1/2 teaspoon salt and roast for 30 minutes, stirring occasionally. (vegetables can be grilled instead of roasted)

Whisk together citrus juices, spices and 1/4 teaspoon salt.

Mix together quinoa, cooked vegetables and dressing. Crumble goat cheese and top and gently mix. Serve chilled.

Recipe by Jennifer Meier


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