Green vegetable salad with quinoa, goat cheese and pistachios

number of people

2 persons Serves 2

preparation time

20 minuten PT20M


  • 100g quinoa
  • 125g Bettine goat's cheese slices
  • 100g rocket salad
  • 1 courgette
  • 150g green asparagus
  • 1 cucumber
  • 1 small stalk of broccoli
  • 1 avocado
  • 2 cloves of garlic, peeled and crushed
  • Olive oil
  • Pepper and salt to taste

kitchen equipment


A delicious salad of green asparagus with various types of green vegetables, mild Bettine goat's cheese and a fresh-sour balsamic dressing. Delicious to enjoy!

For the dressing, mix the olive oil, vinegar and honey in a bowl. Peel and finely chop the garlic and add it together with the finely chopped parsley. Season with salt and pepper.

Rinse the quinoa in a sieve. Place the quinoa in a pan and add two parts water. Bring to the boil and leave to simmer for 10 minutes. Stir briefly and season with salt and pepper. Cut the hard bottom (about 4 cm) of the asparagus and cook them in lightly salted water for 2 minutes. Then quickly cool the asparagus in cold water and drain them. Meanwhile, blanch the broccoli florets until al dente.

Shave the courgette into slices. Rub the slices with some olive oil and garlic and grill the slices until light brown on both sides. Halve the cucumber and cut lengthways with a cheese slicer or mandolin into equally thin slices. Peel and coarsely chop the pistachios.

Slice the avocado and build the salad by adding all the vegetables and the quinoa to the lettuce. Drizzle the salad with the dressing.

Finish your salad by placing the slices of Bettine fresh goat's cheese on the salad. Sprinkle the salad with the chopped pistachios.

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