Quinoa, Raisins & Goat Cheese


This salad really delivers on the sweet / savory combos I go crazy for. Not to mention its healthy, actually gets better the longer it sits in the fridge, and is incredibly easy to make variations on—Get rid of the pancetta for vegetarian & swap nuts for cheese to make it vegan.

#27: A convenient catch-all

1/2 cup cooked quinoa (tri-colored shown here!)
the juice & zest of one lemon
a couple of leafy stems of herbs (cilantro and chives shown here—try flat leaf parsley or dill too!)
a long drizzle of olive oil
a tbs or two of cooked pancetta (or a piece of bacon… or no meat at all!)
10–20 raisins and/or cranberries (half & half shown here)
small spoonful goat cheese (or feta, yum!)
a fistful of greens (spinach shown here)

  • In a medium sized bowl, whisk together the lemon zest, lemon juice, olive oil, and herbs. Add in dried fruit. Cook the pancetta until crispy; remove from heat. Add quinoa to the pan and stir. Combine two mixtures. Pile on top of greens.