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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• kitten-beak

  24 May 2012

  kitten-beak commented on this recipe

  This was an absolutely gorgeous recipe and I have been eating it for days on end. I did as others said and halved the lemon, replacing the excess for balsamic vinegar. My friends were having a barbecue and I wanted to stick to my iron-rich diet so I combined this with rocket and sweet chilli sauce in a pitta bread, I also added sesame seeds into the mix whilst cooking - UNBELIEVABLE!!!!

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• kitten-beak

  24 May 2012

  kitten-beak rated and commented on this recipe

  

  Oooooops meant to put 5 stars on that!

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• Faith78

  16 July 2012

  Faith78 rated this recipe

  

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• ClaireRushbrooke

  13 August 2012

  ClaireRushbrooke commented on this recipe

  Gorgeous dish, after the reading the comments I just put a bit of the dressing on and it was quite over powering so glad i did but still nice. Will try adding some balsamic next time. I added some garlic and next time will add some extra roast veg as it was a bit sparce. Overall a great tasty nourishing dish

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• Fifi la fleur

  22 August 2012

  Fifi la fleur commented on this recipe

  Easy to prepare, tasty satisfying dish.My veggie friends loved it. I used grilled red peppers instead of tinned and I cooked the Quinoa per the instructions on the packet in boiling water with some veggie stock for 15 mins then added to the onions & mushrooms. I fried the Halloumi in a little oil and added fresh lemon juice. I'll Certainly make this dish again with or without veggie friends.

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• Sairin

  15 October 2012

  Sairin rated and commented on this recipe

  

  I made this the other day, but I didn't really like it. I'd never had quinoa before and though it was easy enough to cook, I found it quite bland. I will try it again with a different recipe, but nothing involving lemon!

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• ayaaeb

  15 December 2012

  ayaaeb rated and commented on this recipe

  

  I found this sooo delicious. Used fresh sweet pointed peppers. I find halloumi too salty so next time I would properly eat chicken with it or some other form of cheese like goat's cheese, tofy would be great aswell!

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• GeneralFallout

  25 January 2013

  GeneralFallout rated and commented on this recipe

  

  Great meal, lots of protein and flavour, as a vegetarian and a marathon runner it has everything I'm looking for, would full on recommend. Also coeliac so my dear mum could have it too, ticks many boxes.

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• harbles

  08 February 2013

  harbles rated and commented on this recipe

  

  Love this recipe! As a vegetarian who's looking to up my protein, it's a great dish. I'd also forgotten how good halloumi is....very tasty and I make it at least once a week now.

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• MissB

  07 April 2013

  MissB rated this recipe

  

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• Stixx

  22 April 2013

  Stixx rated and commented on this recipe

  

  Very nice, it's rare that a vegetarian recipe is as satisfying as a meat dish but this one does it. Simple and delicious. I think the suggestions of adding other grilled veg are good, and I'd definitely serve with a bit of crunchy side salad. Consider me converted to quinoa!

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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 28.0g, carbohydrate 40.0g, fat 37.0 g, saturated fat 16.0g, fibre 1.0g, sugar 7.0g, salt 3.1 g

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