10 minutesLunch

Quinoa salads with chickpeas, roasted peppers and goat cheese

Makes: three servings
Makes: three servings


  • 1 cup roasted red peppers
  • 1 cup roasted chickpeas
  • 3 tbsp olive oil
  • 1 ½ tbsp balsamic vinegar
  • 1 ½ cups pre-cooked quinoa
  • 3 tbsp raisins
  • ⅓ cup chopped parsley
  • ⅓ 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.