Warm quinoa salad with grilled halloumi

Warm quinoa salad with grilled halloumi

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(44 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 3
This iron-rich, veggie dish is a great source of iron and uses gluten-free quinoa for an extra dose of protein

Nutrition and extra info

  • Vegetarian
  • Gluten-free

Nutrition: per serving

  • kcal603
  • fat37g
  • saturates16g
  • carbs40g
  • sugars7g
  • fibre1g
  • protein28g
  • salt3.1g
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Ingredients

  • 3 tbsp extra-virgin olive oil
  • 1 small red onion, sliced
  • 1 large roasted pepper from a jar, thickly sliced, or a handful of ready-roasted sliced peppers
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 200g quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 500ml vegetable stock
  • small bunch flat-leaf parsley, roughly chopped
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • large pinch sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 250g pack halloumi cheese, cut into 6 sliced

Method

  1. Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.

  2. Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.

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Comments, questions and tips

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Comments (38)

natamoo12's picture
5

Excellent recipe! I've made this quite a few times now and it always turns out great. I tend not to add the sugar and usually use normal peppers, not ones from a jar - only because I never end up eating the ones from a jar and they go to waste! I have started using the packs of quinoa because it's easier and it works just as well. I've taken to adding in garlic too - but that's because I love garlic! An absolute staple dish for us!

numbskull20's picture
2.5

First time cooking with quinoa and it turned out nice. Next time I will leave out the sugar and cut back on the zest because the dressing made the halloumi taste too much like a lemon drizzle cake.

I will also use fresh peppers instead of jarred and will add another vegetable like broccoli.

Frantic Flapjack's picture
3.75

Really good, light dish. Went very well with the halloumi.

suejackson56's picture

Delicious, but go easy on the salt as halloumi is quite salty already. I think I could have left it out altogether.

lucy3791's picture

it doesn't tell you to add salt

TomGrant's picture

It does in the dressing

saiz's picture

All the family enjoyed this dish. I was very surprised.

janscott1980's picture

This was brilliant. A great base for trying out other ways to enjoy quinoa. Olives with feta work well.

glasgow's picture
5

Really lovely, this was the first time I'd used quinoa and it was great. The halloumi and the dressing work really well.

pocketlucy's picture
5

Soooo tasty! All the flavours go so well together. I fried the halloumi instead of grilling it, and served with some roasted courgettes, mushrooms and red peppers.
Very nice cold the next day as well!

uk2901's picture
5

Great combinations of flavours! Loved this and will definitely make it again! So easy to prepare too!

Lynnilin's picture
5

This is now a family favourite. I try to have a veggie night once a week, much to my son's and husbands disgust! But they all like this recipe and do not complain that there is 'something missing' as they often do with veggie food!

saffy_uk's picture
3.75

This recipe was a pretty good basis (hence the 4 stars).

I changed it a bit by roasting some courgette, red pepper, red onion and tomatoes and mixing with the quinoa. I also mixed in some rocket once it had all cooled down a bit. For the dressing I used dried parsley as I didn't have fresh (which turned out ok) and grated in a small glove of garlic. Finally, for the halloumi, I spread a small amount of harissa on each side and added some pepper. I then fried it (no oil) so I could keep an eye on it. It turned out really nice!!

kkatem's picture
5

I fried some onion , garlic and pepper then added the quinoa and stock, I threw some brococcli too. I left out the sugar and found the lemon juice and olive oil dressing perfect, although I do love lemon! I left out the parsely too and threw in some toasted cashnew nuts. Lovely flavours, will make again and again

SallyLukemire's picture

Delicious recipe! Try sheeps milk halloumi for the most tasty if you can find it (Tesco's Finest). The quinoa is best simmered for 10 minutes, then left to stand for 10 minutes to keep its texture. Good easy-cook quinoa method here www.lovequinoarecipes.com. Will definitely make again.

mazteacher's picture

Easy and tasty meal.

Dottykez's picture

Very nice, to be super quick I used goats cheese instead. as suggested in a previous comment. Another great work day meal.

susieq54's picture

First time I've used quinoa and I was pleasantly surprised, a good alternative to rice and tastier, however next time I will add more vegetables, mushrooms, peas/spinach. The lemon did compliment the salty cheese. will be making it again and again.

msaviour's picture

Simple and tasty. The quinoa was so yummy, and the halloumi was a great touch to it. Will definitely be making this again. Thank you!

msaviour's picture

Loved this recipe!, the quinoa was easy to make and so delicious, will definitely be making this again! Thank you :)

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Tips (1)

CS5's picture
5

Very good recipe, I tried it with all my family and it did an home run !

Couple of tips :
- The serving size featured here is if its the main dish otherwise for an appetizer, I would put 1 cup for four people maximum.
- Dont use jar peppers unless you are really short on time. Take fresh peppers, cut them in two, take off the seeds, and roast them in the oven at 200C on a grilling plate for about 15 to 20 minutes. leave to cool for 10 minutes then take off the skin. Then add them as you would have to the recipe
- Put 2 sugar cubes in the vinaigrette
- If you wish and don't have halloumi it works very well with goat cheese that you just add in the mix when everything is done.
-For the quinoa, make sure its has absorbed most of the broth, but still is crunchy. 15-20 min is the right time of cooking once it has started boiling.
Enjoy !