Warm quinoa salad with grilled halloumi

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• Bertiesu

  04 January 2012

  Bertiesu rated and commented on this recipe

  

  Very simple and flavoursome dish. I had never tried Quinoa before this but it is delicious and the lemony dressing compliments the halloumi very well. Even my 'a meal without meat is not a meal' boyfriend loved this dish! We replaced the roast peppers with sundried tomatoes though as that's what we had left over and even so it was great!

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• Mandinga

  28 January 2012

  Mandinga rated and commented on this recipe

  

  Quite nice but I thought the lemon was a little over-powering and made it a little one-dimensional. Next time I'll probably add some more roasted veg (courgettes, aubergine, tomato), reduce the lemon juice in the dressing, maybe substitute with some balsamic, and add some garlic. The vegetable stock also masked the flavour of the quinoa and peppers so I'd either make it a very light stock or just use water next time.

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• verushka80

  19 March 2012

  verushka80 rated and commented on this recipe

  

  Loved the recipe! Even my (at times picky!) husband loved it. I added some shopped chives as a garnish and to the dressing and it gave it a nice fresh flavour. I do agree with the previous review on the amount of lemon juice, next time I will add less.

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• solskin

  02 April 2012

  solskin rated and commented on this recipe

  

  You have got to make this dish, flavoursome and delicious!

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• Belkey

  03 April 2012

  Belkey rated and commented on this recipe

  

  I quite liked this, but my quinoa took a lot longer to cook and absorb the stock than 15mins which meant that all the veggies were stodgy. Might well try again and assemble seperate componants at the last minute.

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• Laura

  13 April 2012

  Laura rated and commented on this recipe

  

  This was very tasty, I actually liked the dressing as described although I added a sneaky clove of garlic. However, I did feel like there was a lot of quinoa in ratio to the other ingredients I agree that adding some more roasted veg would balance it a bit more and also make the dish go further which is never a bad thing. I also took the advice to just use water rather than stock. Would certainly make this again especially as it works really well for lunch the next day with a few salad leaves.

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• Pam

  19 May 2012

  Pam rated and commented on this recipe

  

  I enjoyed this and felt it was a healthy lunch option. I added cherry tomatoes, watercress and avocado at the end, and these went really well with the cooked ingredients.

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http://www.bbcgoodfood.com/recipes/1841634/

http://www.bbcgoodfood.com/recipes/1841634/

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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
• 200g quinoa
• 500ml vegetable stock
• small bunch flat-leaf parsley , roughly chopped
• zest and juice 1 lemon
• large pinch sugar
• 250g pack halloumi cheese , cut into 6 sliced

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Difficulty and servings

Serves 3

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Vegetarian, Gluten-free

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
• 200g quinoa
• 500ml vegetable stock
• small bunch flat-leaf parsley , roughly chopped
• zest and juice 1 lemon
• large pinch sugar
• 250g pack halloumi cheese , cut into 6 sliced

PER SERVING

603 kcalories, protein 28g, carbohydrate 40g, fat 37 g, saturated fat 16g, fibre 1g, sugar 7g, salt 3.1 g

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