Gluten-free recipe for 3 people, takes only 25 mins; recipe has extra-virgin olive oil, red onion, pepper, quinoa, vegetable stock, flat-leaf parsley, lemon, sugar and halloumi cheese.
Quinoa salad with grilled halloumi
Course: Gluten-free
Servings
3
servings
Prep time
15 mins
Ingredients
- Extra Virgin Olive Oil: 3 tbsp extra-virgin olive oil
- Red Onion: 1 small red onion, sliced
- Pepper: 1 large roasted pepper from a jar, thickly sliced, or a handful of ready-roasted sliced peppers
- Quinoa: 200g quinoa
- Vegetable Stock: 500ml vegetable stock
- Flat Leaf Parsley: small bunch flat-leaf parsley, roughly chopped
- Lemon: zest and juice 1 lemon
- Sugar: large pinch sugar
- Halloumi Cheese: 250g pack halloumi cheese, cut into 6 sliced
Directions
- Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.
- Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.
