Raspberry, Goat Cheese, and Basil Quinoa Salad

Let me introduce Raspberry Goat Cheese Quinoa Salad; otherwise known as:

“The Salad My Family Will. Never. Eat.”

Quinoa is a bit of an anomaly in our house.

Anomaly? Maybe not, as I think about it.

Probably more like. . .


Each family member has made varied suggestions on how we might put it to use – all of which do not include eating it.

Examples include:

– filling a baking tray with the dry grains and driving Matchbox cars through it.

– as a filler in Mason Jars to anchor votive candles

– using it to make a musical rattle.

– making “quinoa” art – much like sand art or pasta art

– fertilizing the vegetable patch

– as a scrubbing agent in the garbage disposal

Notice none of these things include actually ingesting it.

They just don’t like it.

And if I’m honest with you, and myself, I can at best describe the flavor of cooked quinoa as “earthy”.

At worst, I can admit it has an aftertaste of “earth” – a.k.a. – dirt.

OK, quinoa lovers, please don’t hate me.

I actually really enjoy quinoa in many forms – pre-k art and otherwise.

I like it savory and sweet.

I like it warm and cold.

I like it with something as simple as olive oil, salt and pepper, and as something a little more complex – like this salad.

I enjoy healthy, earthy tasting things.

But since my family and I have agreed to disagree about the degree of “quinoa edibility”, this little salad is in a single serving size.

Just for me.

And I thoroughly enjoy it whenever I have the chance.

For somewhere around 360 calories, this little meal satisfies sweet, savory, healthy, and indulgent cravings.

Honey, walnuts, raspberries, and goat cheese can do that to a gal.

If you try it, let me know.

We’ll keep a tally of two camps:

Camp “Quinoa Edible”, and Camp “Quinoa Inedible”.

Oh – and a little P.S. – I forgot to mention that I put it over a bed of arugula. But really – who needs it. The leafy greens are totally optional. . . .

Raspberry, Basil, and Goat Cheese Quinoa Salad


  • 1/4 cup dry quinoa, cooked according to package directions
  • 2 slices dried apricot, diced
  • 1 tablespoon chopped, raw walnuts
  • 2 teaspoons fresh basil leaves, chopped
  • 1 teaspoon olive oil
  • 1 teaspoon honey
  • fresh ground black pepper and coarse salt to taste
  • 1/4 cup fresh raspberries (heaping full), rinsed and patted dry
  • 2 tablespoons crumbled goat cheese


Prepare yourself, this is going to be difficult:

Toss quinoa, apricot, walnuts, basil, olive oil, honey, and salt and pepper in a bowl. Stir to combine. Add in goat cheese and raspberries. Gently fold to distribute throughout salad.


Eat immediately, or chill for later. If you're going to chill it, save out the raspberries and goat cheese and throw them in just before eating.





7 thoughts on “Raspberry, Goat Cheese, and Basil Quinoa Salad

  1. This sounds amazing!

    I am firmly in camp quinoa edible! It has so many things going for it. Its got a really low glycemic impact, it’s a complex carb–more so than white or brown rice, barley, oatmeal, or most other grains–AND it’s a complete protein! What’s not to love?

    In my house–where admittedly there are only adults to please–it’s completely replaced rice in nearly all our dishes.

  2. What a beautiful looking salad! I have been meaning to try quinoa and this salad is making me think the time is now! I adore goat cheese and pairing it with raspberries sounds delicious. Your photo is beautiful. 😀

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