10 minsLunch

Quinoa salad with chickpeas, roasted peppers and goat cheese

Makes: four servings
Makes: four servings


  • 1 ⅓ cups roasted red peppers
  • 1 ⅓ cups roasted chickpeas
  • ¼ cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 cups pre-cooked quinoa
  • ¼ cup raisins
  • ½ cup chopped parsley
  • ½ cup goat cheese


  1. Dice roasted red peppers and place in a medium bowl with drained roasted chickpeas. Drizzle with olive oil and balsamic and toss to coat.

  2. Add pre-cooked quinoa, raisins and parsley. Toss to combine. Sprinkle with goat cheese and season with salt and pepper to taste.