Quinoa and Haloumi Salad

Quinoa and Haloumi Salad

I am loving the new abundance of fresh fruit and vegetables available – thanks to Spring!

I decided to welcome day light savings and take full advantage of the longer nights and make this fresh and light salad for dinner.  A quinoa and haloumi salad with fresh herbs, green vegetables and a yoghurt dressing sounded perfect!

Other things I am loving at the moment is the two long weekends we have had in a row (thanks Canberra!), my morning coffee out in the sun before I start my day (good riddance winter!) and spending time just pottering around home doing tasks that I have put off for ages!  What are you enjoying at the moment?

Ingredients

  • 1 + 1/2 cups white quinoa
  • 3 cups water
  • 1 cup flat leaf parsley leaves
  • 1 cup mint leaves
  • 1 tsp extra virgin olive oil
  • 200g haloumi, sliced
  • 1 cup frozen peas, thawed
  • 1 stick celery, thinly sliced
  • 1 Lebanese cucumber, quartered
  • 1/2 avocado, sliced
  • Lemon wedges, to serve

Yoghurt dressing ingredients

  • 1/2 cup full fat Greek yoghurt
  • 1/2 cup mint leaves
  • 1/2 cup parsley leaves
  • 1 tbsp white wine vinegar
  • 1 tsp dijon mustard
  • Sea salt and cracked black pepper, to taste

To make

  1. Place the quinoa and water in a large saucepan over high heat. Bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until the quinoa is cooked and water has been absorbed. Set aside to cool slightly.
  2. To make the yoghurt dressing, place the yoghurt, mint, parsley, vinegar, mustard, salt and pepper in a small food processor and process until smooth. Set aside.
  3. Place the quinoa, parsley, mint and half the dressing in a large bowl and toss to combine. Heat the oil in a small frying pan over medium heat. Add the haloumi and cook for 1–2 minutes each side or until golden. Remove from heat.
  4. Divide the quinoa, peas, celery, cucumber, avocado and remaining dressing between the plates. Top with the haloumi and serve with lemon wedges.  Serves 2.
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