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Are you looking for the perfect healthy recipe to take you from spring to summer? My vegetarian quinoa and halloumi salad with parsley dressing could be the stylish addition to your dinner table that you are looking for.
Quinoa is a wheat free grain that is delicious in salads. As a complete protein, quinoa contains all nine essential amino acids including the elusive lysine and isoleucine acids which most other grains lack. Quinoa also contains small amounts of the heart healthy omega-3 fatty acids.
Aside from the halloumi this dish also cooks up in one pot, so its perfect if you’re not a fan of clearing up a messy kitchen. It’s versatile too – if you are making this as a whole meal it will serve 3 people, but you could also serve the salad as a side dish at a summer BBQ or alongside some healthy fish at a dinner party.
The parsley dressing adds so much flavour to the quinoa. It couldn’t be simpler – just fresh flat leaf parsley, lime juice and olive oil, but it really brings this dish to life!
The long red peppers contain slightly more flavour than the standard red peppers. When combined with the warm salty halloumi, cherry tomatoes, black olives and herbs, it’s a match made in heaven.
Time: 30 mins
3tbsp olive oil
1 small red onion finely chopped
2 long red peppers pre roasted
250g red and white Quinoa with Bulgur wheat
500ml vegetable stock
12 vine cherry tomatoes (sliced in half)
1 tin pitted back olives (sliced in half)
1 tin cannellini beans
small bunch flat-leaf parsley, roughly chopped
250g pack halloumi cheese, cut into six slices
- Heat 1 tbsp of olive oil in a medium saucepan. Cook the onion and red pepper for a few minutes, then add the quinoa/bulgur what mix and cook for a further 3 mins. Add the vegetable stock, cover and turn down the heat to a simmer. Cook for 15 minutes or until the grain is soft, then stir through half the parsley. Heat the grill.
- Meanwhile mix the lime zest and juice with the remaining parsley and oil. Grill the halloumi until both sides are golden and crisp.
- Gently mix the cannellini beans, black olives and cherry tomatoes into the Quinoa.
4. Serve the salad with the grilled halloumi and the dressing poured over everything.