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Serves 4

Broad Bean, Quinoa and Goats Cheese Salad

A really great summery salad using broad beans, cheese and raspberries. Such a great meal and the raspberries work really well. You can either pop them on last, or you can mix them in with the quinoa to break them up a little. Use any goats cheese, I like ones I can grill, but you can just crumble over any goats/sheep cheese.


  • 140g quinoa (raw), rinsed
  • 400g broad beans
  • 8 spring onions, finely sliced
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh dill
  • 100g watercress, washed
  • 180g goat’s cheese, sliced
  • 120g raspberries


  • Pop the quinoa in a pan of hot water and simmer for 15 minutes or until cooked through.
  • While this cooks, put the broad beans in a separate pan of hot water and cook for 5 minutes. Once cooked, drain and leave to cool. You can peel the ‘jackets’ from the broad beans if you want to; some prefer without the skin.
  • When the quinoa is ready, drain and leave to cool.
  • Place your goat’s cheese under a hot grill for 3-4 minutes.
  • Pop the quinoa, beans, spring onion, olive oil, balsamic vinegar, mint, and dill into a large bowl and mix.
  • Pop the watercress onto 4 plates and divide the quinoa mix on top.
  • Scatter over the raspberries and place the cheese on top.
  • Kcal: 375
  • Protein: 19g
  • Fats: 17g
  • Carbs: 31g
  • Fibre: 11g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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