Home › Recipes › Vegetarian quinoa and halloumi saladVegetarian quinoa and halloumi salad Vegetarian quinoa and halloumi salad with crispy grilling cheese, quinoa and cucumber. A very fresh and satisfying vegetarian lunch for really warm days.
At a glance Serves 2 Prep time: 15 min Cooking time: 15 min Total time: 30 min Calories: 591 kcal per serving Protein: 25 g Fat: 37 g Carbs: 42 g Ingredients 100g quinoa 150g halloumi ½ cucumber 2 tbsp olive oil 1 lemon 1 bunch of mint Method You’ll need: frying pan · saucepan · chopping board · knife · sieve
Rinse the quinoa thoroughly under hot water in a fine sieve and cook it in water for 15 min. Halve the cucumber lengthways, scrape out the seeds with a spoon and dice it finely. Roughly chop the mint, squeeze the lemon and stir both with the olive oil to make a dressing. Slice the halloumi and fry it in a dry frying pan until golden brown on both sides. Mix the warm quinoa with the cucumber and dressing and top with the hot halloumi. Good to know Halloumi and quinoa make a winning combination of bite and freshness. The mint gives the dish a lovely summery lightness.
Swaps Halloumi → feta (if you don't want to eat the salad warm and would rather skip the frying).
Cooking tips Really do fry the cheese at the very last minute. As soon as it cools, it loses its soft texture and turns as tough as rubber.
Storage The quinoa salad keeps perfectly in the fridge for three days. Always fry the cheese fresh to go with it, though.
Allergens Contains milk. Completely nut-free and gluten-free.
Frequently asked questions How long does quinoa and halloumi salad keep in the fridge? The quinoa salad keeps perfectly in the fridge for three days.
