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Quinoa salad with grilled halloumi

Warm quinoa salad with grilled halloumi and red peppers

Quinoa salad with grilled halloumi

Name: Quinoa salad with grilled halloumi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Cuisine: Mediterranean
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

Good Food team

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Serves 3

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.6 out of 5.113 ratingsRate

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Try this easy veggie salad for a great source of iron and enjoy as a light lunch or supper. It uses gluten-free quinoa for an extra dose of protein

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal603
fat37g
saturates16g
carbs40g
sugars7g
fibre1g
protein28g
salt3.1g

Method

step 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.
step 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.

RECIPE TIPS

HEALTHY BENEFITS

Quinoa is brilliant for vegetarians as it contains good levels of protein. It is gluten-free and also an excellent source of calcium, iron and B vitamins.

Recipe from Good Food magazine, January 2012

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A star rating of 4.6 out of 5.113 ratings

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