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halloumi recipes, healthy spring recipes, healthy summer recipes, one pot dishes, Otis surreyKitchens cat, quinoa, The perfect spring to summer salad, versatile recipes, Warm Quinoa salad with grilled halloumi and parsley dressing, www.surreyKitchen.com
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.
Serves 3
Time: 30 mins
Ingredients
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
Preparation Method
- 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.
This looks yummy! I’ve just seen halloumi at my local store. Using plain quinoa without the wheat (I’ve not actually seen them combined like that) would make a great Passover meal. 🙂
I’m glad you liked the recipe. Best wishes. Emma xx
This looks really good! I have been using quinoa a lot lately, in salads, soups, etc. salty halloumi is a nice addition. Thanks for sharing, nice recipe for a quick dinner:) Olga
You are very welcome. It is a fantastic recipe for a quick mid week meal. Have a great weekend.
What a lovely dish!!!
Thanks Elaine. I hope you and the family are well.
What a beautiful salad! And I am all for one-pan meals!
Me too. One-pan meals are a lifesaver with an eleven month old to look after.
I too have not seen a combination of quinoa and wheat, I usually buy the different colors separately and combine as needed. Love this salad, thanks for sharing.
I got the Quinoa and Bulgur wheat in Waitrose. I hope you are well. Emma.
I’m not a big fan of quinoa, but any grain(s) can be substituted. The Halloumi looks so enticing and I LOVE the parsley dressing!!! Beautiful salad!
Thanks Mimi. How’s your little grand daughter? Alice is one in two weeks. We are all very excited. Emma xx
I might even be able to manage this despite my limited culinary expertise. I love quinoa. All that goodness you’ve described…I guess that”s why it’s so expensive. X
You are a very talented person so I’m sure you could make my salad with your hands tied behind your back. Have a great week. Emma xx