Warm quinoa salad with grilled halloumi

Warm quinoa salad with grilled halloumi

  • 1
  • 2
  • 3
  • 4
  • 5
(46 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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
natamoo12
14th Oct, 2016
5.05
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
4th Oct, 2016
2.55
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
10th May, 2016
3.8
Really good, light dish. Went very well with the halloumi.
suejackson56
11th Jan, 2016
Delicious, but go easy on the salt as halloumi is quite salty already. I think I could have left it out altogether.
lucy3791
17th Jul, 2016
it doesn't tell you to add salt
TomGrant
17th Nov, 2016
It does in the dressing
saiz
8th Nov, 2015
All the family enjoyed this dish. I was very surprised.
janscott1980
12th Sep, 2015
This was brilliant. A great base for trying out other ways to enjoy quinoa. Olives with feta work well.
glasgow
12th Aug, 2015
5.05
Really lovely, this was the first time I'd used quinoa and it was great. The halloumi and the dressing work really well.
pocketlucy
29th May, 2015
5.05
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!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
CS5
7th Feb, 2015
5.05
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 !