Goat Cheese And Quinoa Salad - cooking recipe

Ingredients

1 1/2 cups quinoa, rinsed and drained
1/4 cup finely chopped hazelnuts
1/4 cup finely chopped pecans
4 oz goat cheese
3 oz baby arugula leaves
1 can (15 oz) kidney beans, drained and rinsed
8 oz red or yellow grape tomatoes, halved
1 None cucumber, chopped
1/3 cup currants
1 tbsp oil
1/4 cup salad sprouts
1/2 cup mint leaves
None None FOR THE DRESSING
1/4 cup olive oil
1 tbsp lemon juice
2 tsp white wine vinegar
1 tsp sugar
1/4 tsp dried oregano

Preparation

Combine quinoa and 3 cups water in a large saucepan. Bring to a boil on high heat. Reduce heat to low; simmer, covered, 15 mins, or until grains are tender. Let stand 5 mins. Fluff with a fork and transfer to a large bowl.
Combine nuts in a shallow bowl. Roll heaping teaspoonfuls of cheese into flattened patties. Coat in nuts. Refrigerate until firm.
For the dressing, whisk all ingredients in a small bowl. Season to taste.
Add arugula, beans, tomatoes, cucumber and currants to quinoa; toss to combine.
Heat oil in a medium skillet on medium heat. Coat goat cheese patties a few seconds each side, until golden. Drain on paper towels. Add to salad. Top with sprouts, mint and a drizzle of dressing.