Warm quinoa salad with grilled halloumi and red peppers

Quinoa salad with grilled halloumi

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(88 ratings)

Prep: 15 mins Cook: 25 mins


Serves 3

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

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



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

  • 200g quinoa



    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

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



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

  • large pinch sugar



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

  • 250g pack halloumi cheese, cut into 6 sliced


  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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GiSora's picture
2nd Jun, 2020
this was yummy, I cooked the quinoa in a rice cooker - I always do that every time we have quinoa with meal. I reduced the amount of liquid and put the quinoa into the onion and peppers when the liquid subsided a bit. I also reduce the amount of halloumi as I wanted to serve this with salmon - which I marinated in that lemoni sauce. Delish!!
6th Aug, 2019
Did not like this at all.
11th Feb, 2019
SOOOOOOO delicious and filling. Also quick to make!
Karolina Kruszewska's picture
Karolina Kruszewska
30th Jan, 2019
Delicious and so easy.
Dee Field
7th Mar, 2018
I cooked the quinoa with the stock separately, then mixed all the warm ingredients at the end. Added garlic and sun dried tomatoes - Left out the sugar and salt. Prefer it warm but is also nice cold. Really love this dish!
Sadie Hopkins's picture
Sadie Hopkins
27th Jan, 2018
Bland! That's the only word to describe this dish. The stock flavour didn't go with the quinoa at all. Boring dish.
10th Aug, 2017
Great with added tumeric!
23rd Mar, 2017
Can't put my finger on it but something about the combination of the sweet red pepper (i did use the spanish jar kind, i love them) and the savoury stock flavour of the quinoah didnt work for me. I love all the parts individually though. Saying that we wolfed it down so well worth a go if you like all the ingredients. Whats not to like about halloumi its just so moreish!
14th Oct, 2016
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!
4th Oct, 2016
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.


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7th Feb, 2015
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 !
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