QUINOA & HALLOUMI SALAD
Salty cheese, hearty grains and a mix of fresh veggies make this quinoa salad a healthy side.
Ingredients + Preparation
- Quinoa (Two cups quinoa, four cups water; 1:2 ratio)
- Saganaki or haloumi cheese (150 g, sliced into flat pieces)
- Carrot (One, grated)
- Parsley (1/2 cup, chopped)
- Cucumber (Length of pointer finger, quartered and sliced)
- Spinach (1 handful)
- Small red onion (cut in half and finely sliced)
- Lemon (Half, for juicing)
- Olive oil (1 tbsp)
- Vinaigrette (See recipe)
- Salt & pepper (To taste)
1. Wash the quinoa under room temp running water in the mesh sieve for about 30 seconds.
2. Add quinoa and water to the pot. Bring to a boil, then drop heat to medium to gently simmer until all the water has cooked off. Stir occasionally while cooking.
3. Cover and rest the quinoa for 5 minutes, then fluff with a fork and let cool a further 5 minutes. Move to the mixing bowl.
4. While resting quinoa, on medium-high heat cook cheese in 1 tbsp olive oil. Cook until golden brown, about 3 minutes per side.
5. Add carrot, parsley and spinach to bowl and mix through.
6. Drizzle with olive oil and lemon juice. Add salt & pepper to taste.
7. To serve, place cooked halloumi on top of salad and garnish with slivered almonds.
Rhine River Valley, Germany
Go for a wine with serious citrus to cut through the saltiness of the cheese. A riesling will also complement the freshness of the herbs, while not overpowering the earthiness of the quinoa.
Quinoa is a grain higher in protein than most (8g vs 2g of others), so a good choice for this side dish. Cheese adds protein and calcium (besides teeth and bones, helps your muscles and nervous system). This dish has iron, fiber and vitamins A and C which are good for your digestion system, eyes, your blood's ability to carry oxygen and your immune system.