Goat Cheese Wontons with Quinoa

goat-cheese-quinoa-wontonsToday, I’m going to share with you one of my favorite clean eating recipes. I’ve been making these goat cheese wontons for a while. This recipe originally came from Clean Eating Magazine, and though it was delicious as written, I’ve transformed it into something much healthier, which is good news because this is my go to dish when I want a tasty appetizer.

There was a time when I was following a plan that allowed for a cheat day once a week, and these cheese wontons were almost always on the menu, even though they can – in proper serving sizes – be part of a healthy diet.

I’m sure you’ve guessed by now that I’ve added quinoa to the dish.

cheese wontons


cheese wonton


I resisted the urge to do this for a long time, mostly because I was afraid of messing up my wontons and my husband gave me his “your taking this quinoa thing a little too far” look every time I mentioned it.

clean eating goat cheese wontons

Then, in writing my book (which is almost ready for release- check out the cover below), I learned how well quinoa blends into other dishes, improving the nutrition without really standing out.  So, I decided to give it a try.

quinoa cookbook

Wow, I really wish I didn’t wait so long.  The original dish filled the wonton wrappers with just goat cheese and then dipped them in low fat sour cream sauce.  Here, I’ve added quinoa and spices to the goat cheese mixture, and I use non-Fat Greek yogurt in place of sour cream (and of course added garlic because it’s me we are talking about) which makes for a protein packed sauce.

quinoa wontons


Clean Eating Goat Cheese Wontons

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6

Calories per serving: 242

Fat per serving: 8.1g


  • 6 oz (1/2 package) won ton wrappers (whole wheat if you can find them), use this recipe for gluten free
  • 4 oz goat cheese
  • 1 cup cooked quinoa
  • 1 T basil, chopped fine
  • 1/8 - 1/4 tsp crushed red pepper
  • 3 cloves garlic, minced
  • olive oil cooking spary
  • 1/4 cup fresh parmesan, grated
  • 1/2 cup roasted red peppers
  • 1/2 cup non Fat Greek yogurt
  • 2 T basil, chopped
  • 6 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


  1. Preheat oven to 400 degrees
  2. In a medium bowl combine goat cheese, cooked quinoa, basil, red pepper and garlic.
  3. Spread out won ton wrappers on a baking sheet that has been sprayed with olive oil. Put a teaspoon or two of the filling on each wrapper. Brush the edges with water, either using a brush or your finger tips. Fold to form a triangle (or in my case a crescent because I had round wrappers) and press the edges to close. When all of your wrappers are filled (you may use slightly more than ½ of the package of won ton wrappers depending on how full you make them) spray the tops with olive oil spray. Top with parmesan cheese. Bake for 8 to 10 minutes, keeping a close eye on them towards then end. The won tons are done when they are a golden brown.
  4. To make the roasted red pepper sauce, combine red peppers, yogurt, basil, garlic, sea salt and pepper in your blender. Process until well blended.


Calories 242 Calories from Fat 81 Total Fat 9.0g Sodium 493mg Total Carbohydrates 26.0g

Make it Vegan: If you are a vegan, use nut cheese and vegan Greek yogurt




  • Maria Catanzaro

    Sounds delish! Thanks, Wendy! Ps. looking forward to your new book! Congrats!

    • Wendy Polisi

      Thanks so much! A lot of work went into it – and I learned so much – and its really exciting to see it come together!

  • Beth

    Wendy, I wish you would come to my house and cook! These sound wonderful!

    • Wendy Polisi

      Beth, You are too nice! I hope you enjoy!

  • Sharon

    Making a batch right now!!! What temp is the oven?

    • Wendy Polisi

      Sorry about that! It's been a day of technical difficulties. 400 degrees!

  • Vincent Polisi

    These are absolutely awesome!

  • Wendy Polisi

    Awww… Thanks so much!

  • Jean

    Well I made these puppies on the weekend as a try out before making them for anyone else. Oh boy oh boy are they ever good! I made half the recipe and ate them all, I am embarrassed to say. Well, not really. I am actually quite proud of myself.

    • Wendy Polisi

      Jean- You made my night.  Last fall my husband and I would make these on football days when it was just us and somehow, the entire recipe got eaten every time!  I'm proud of you too!

      Sent from my iPad

  • wes

    Wendy, don't know if you have tried Quiona Polenta by Ancient Harvest, but it is delish! It has red and black quiona in it, wheat and glutenfree.

    • Wendy Polisi

      Yep! Love it! The cookbook has a polenta lasagna and I'm getting ready to add polenta fries to it! I've also been toying with creating my own recipe for quinoa polenta! Thanks for stopping by! Wendy

  • Roxy

    I can't wait to try the wontons! They sound yummy!

    • Wendy Polisi

      Enjoy Roxy!

  • Jen Miller

    This is one of my favorite recipes from the Clean Eating Mag. But since my fiance won't help me eat it, I rarely make it.
    I am planning to get some wanton wrappers and try your version. I think this is so much healthier that it will be okay if I eat every one myself. LOL. Thanks for sharing!

    • Wendy Polisi

      I hope you enjoy! I agree – the original is great and I like it a little too much! :) I have been known to make dinner of this version though.

  • Aviva

    Wonderful! Using the pepper sauce on EVERYTHING! tHANKS AND THANKS!

    • Wendy Polisi

      So glad you like it! I love a good sauce that can be used in different things! :)

  • kris

    Is it 1 cup of quinoa before or after cooking?

    • Wendy Polisi

      It is after!

  • Amy Miller

    These sound soooo good! Even with the goat cheese which I'm not a fan of. What do you think would be a good substitution for the goat cheese??

    • Wendy Polisi

      I've been meaning to try this with cream cheese + some added spices. I have tried it with hard cheeses but its too oily, but probably any other soft cheese would work.

  • Maria

    I would like to know what you mean when you write : T basil ? Do you mean table spoon ? I am italian and sometimes I find difficult
    To understand !!

    • Wendy Polisi

      Yes.  T is the abbreviation for tablespoon.

  • Barbara

    These turned out GREAT! Thanks, Wendy. I am hooked.

    • Wendy Polisi

      So glad you liked it!

  • Jaq

    Plan on making these with the avocado Mango salad for a nice change to traditional Sunday night football foods

    • Wendy Polisi

      These are one of my favorites. Hope you enjoy!

  • Jessica

    Do you think I could freeze them before the baking step?

    • Wendy Polisi

      I've never tried it but I see no reason why it wouldn't work. In fact, I think it is a great idea!