Halloumi & Quinoa Chopped Salad
This vibrant halloumi and quinoa chopped salad is a healthy, flavorful dish packed with fresh vegetables, protein-rich quinoa, and perfectly grilled halloumi cheese.
Equipment
- Medium saucepan
- Grill pan or non-stick frying pan
- Mixing bowl
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 3/4 cup quinoa rinsed
- 1 1/2 cups water
- 200 grams halloumi sliced into 1/2 inch slices
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1 lemon juiced
- 2 tbsp olive oil extra virgin
- 1 tbsp honey
- 1/4 cup parsley fresh, chopped
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Instructions
- Start by cooking the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and allow to cool slightly.
- While the quinoa cooks, heat a grill pan or non-stick frying pan over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side, or until golden brown and slightly crispy. Remove from heat and set aside.
- In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and finely chopped red onion.
- In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and black pepper to create the dressing.
- Pour the dressing over the quinoa and vegetable mixture, and toss until everything is evenly coated.
- Gently fold in the fresh parsley and grilled halloumi slices.
- Serve immediately or refrigerate for up to 2 hours before serving for a chilled version.
Notes
For a vegan version, substitute halloumi with grilled tofu and honey with maple syrup. Add some toasted nuts or seeds for extra crunch and protein.