Recipe for: Quinoa salad with grilled peaches and goat cheese with raspberry sauce - photo 1
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Recipe for: Quinoa salad with grilled peaches and goat cheese with raspberry sauce

Fusion cuisine Salads 60 min Medium 0 views ~71.21 PLN * - (0)
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Description

A light summer salad that combines delicate, nutty quinoa with caramelized, grilled peaches and creamy goat cheese. The raspberry dressing adds a sweet-tart freshness, while arugula and red onion introduce a spicy, green contrast. This dish is inspired by Krakow style — elegant yet simple, perfect as an appetizer or lunch during summer gatherings and grilling evenings. Visually, the salad has a strong contrast of colors: green arugula, golden-brown peaches, red berries, and white cheese — served on a large platter, it makes an impression. Recommended with a thin glass of white wine or a light craft beer.

Ingredients Used

Ingredients (14)

Servings:
4
  • Quinoa 200 g
  • Peach 600 g
  • Goat cheese 200 g
  • Raspberry 200 g
  • Rapeseed oil 30 g
  • Honey 30 ml
  • Arugula 120 g
  • Red onion 50 g
  • Lemon 1.3 pcs (~100 g)
  • Balsamic vinegar 15 ml
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Walnuts 40 g
  • Mint 10 g
💰 Estimated dish cost: ~71.21 PLN (17.80 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Quinoa

1

Weigh 200 g of quinoa. Place the quinoa in a fine sieve and rinse under cold running water for about 1-2 minutes, shaking the sieve and stirring with your hand — the water should be clear, which removes the bitter coating. In a pot with a capacity of about 2 liters, bring 400 ml of water to a boil with 1 g of salt. Add the quinoa, stir, cover with a lid, and reduce the heat to low. Cook for 12-15 minutes, until the grains absorb the water and become translucent with a small white "ring." After cooking, let the pot sit for 10 minutes without removing the lid to allow the quinoa to finish steaming. After 10 minutes, fluff the grains with a fork to achieve a fluffy texture.

Ingredients: Quinoa, Salt
Use a pot with a well-fitting lid (1.5–2 l). If water is still visible after 15 minutes, cook for an additional 1-2 minutes. Do not stir the quinoa while it rests, as it will become sticky.

Preparing the fruits

2

Wash the peaches, cut each in half and remove the pit. If the skin is very fuzzy, you can leave it on — after grilling, it will soften slightly and caramelize. Drizzle the cut sides with 15 g of rapeseed oil (use a brush or your fingers) and lightly salt (a pinch of salt for the whole). Let sit for 5 minutes to allow the oil to adhere to the flesh.

Ingredients: Peach, Rapeseed oil, Salt
Use a sharp knife and a cutting board. If the peaches are very juicy, gently pat them dry with a paper towel before oiling to avoid splattering on the grill.

Grilling peaches

3

Preheat the grill or grill pan to medium-high heat (it should be well heated — hold a metal spatula above the surface: after 2-3 seconds you will feel the heat). Place the peach halves cut side down. Grill for 3-4 minutes until clear, dark grill marks appear and the flesh begins to soften; flip and grill the other side for 2 minutes just to maintain firmness. After removing from the grill, immediately drizzle with a teaspoon of honey (about 10 g) and let cool slightly.

Ingredients: Peach, Honey, Rapeseed oil
The best is a grill pan 26–28 cm or a garden grill. Do not move the fruits often — leave them for at least 3 minutes to create nice stripes. If you are using a charcoal grill, keep the peaches away from direct fire.

Raspberry sauce

4

In a small saucepan, place 200 g of raspberries, 30 g of honey, and 15 g of balsamic vinegar, along with the juice of half a lemon (about 20–25 ml). Heat over medium heat, stirring with a wooden spoon, until the raspberries break down and a uniform juice begins to form — about 6–8 minutes. Reduce the heat and cook for another 2–3 minutes to allow the sauce to slightly reduce and thicken. Taste and season with 1 g of freshly ground pepper and a pinch of salt (about 1 g). If you want a smooth sauce, strain through a fine sieve, pressing with a spoon; if you prefer texture, leave the fruit pieces. Set aside to cool.

Ingredients: Raspberry, Honey, Balsamic vinegar, Lemon, Black pepper, Salt
Use a small saucepan with a diameter of 14–16 cm and a wooden spoon. Do not cook too long over high heat — the raspberries may burn. If the sauce is too sour, add a bit of honey.

Assembly and serving

5

In a large bowl, combine 120 g of arugula and 200 g of loosened quinoa. Add 50 g of thinly sliced red onion. Drizzle with a mixture of: 15 g of rapeseed oil, 15 g of balsamic vinegar, and 10 g of lemon juice (squeezed from the remaining lemon) — mix vigorously with a fork or whisk in a small bowl. Transfer the salad to a serving platter, arrange grilled peach halves on top, and crumble 200 g of goat cheese evenly over the salad. Drizzle with raspberry sauce where you want a more intense flavor (usually 3–4 tablespoons of sauce, serve the rest separately). Optionally sprinkle with 40 g of lightly toasted walnuts and fresh chopped mint (10 g). Season to taste with salt and freshly ground pepper.

Ingredients: Arugula, Quinoa, Red onion, Peach, goat cheese, Balsamic vinegar, Rapeseed oil, Lemon, Raspberry, mint, Salt, Black pepper
Use a large platter or salad bowl. It's best to use two large salad spoons for mixing the salad. Additionally, you can add walnuts for crunch (optional). Do not mix too vigorously after adding the peaches to avoid crushing them.

Serving

6

Serve the salad immediately after assembling so that the arugula is fresh and the peaches are slightly warm. You can serve extra raspberry dressing in a small bowl on the side for everyone to season to their liking. It pairs wonderfully with slightly chilled white wine.

Ingredients: Raspberry, goat cheese, Arugula
Use a nice serving platter and small bowls for the sauce. The salad should not be dressed too early — arugula can wilt and lose its crunch.

Fun Fact

💡

Quinoa has been cultivated by the indigenous people of South America for thousands of years and has gained popularity in Europe as a valuable source of protein. The combination of fruits with fresh cheeses is an old culinary tradition — in Poland, similar flavors were found in court cuisine, combining fruits with cottage cheese.

Best for

letnie przyjęcie lunch z przyjaciółmi przystawka na grillu

Tips

🍽️ Serving

Serve the salad slightly warm (peaches) or at room temperature. If you want a heartier version, add 150 g of roasted chicken breast or 150 g of smoked salmon to the quinoa. For an elegant presentation, layer the ingredients: first arugula, then quinoa, peaches, and cheese.

🥡 Storage

It's best to consume the salad immediately. Storage: keep the raspberry dressing in a sealed container for up to 3 days in the fridge, store the arugula separately (up to 1 day). Once the salad is assembled, store it in the fridge for a maximum of 12 hours, but the peaches will lose their texture. Briefly heat the peaches in a pan if you want to restore their slightly warm temperature.

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