Quinoa Grapefruit Halloumi Salad…buttery, sweet, salty, punchy. It’s a simple little recipe that is perfect for lunch/dinner during the warmer days! @peachypalate also mixed in some Shelled Hemp with the quinoa, which adds a lovely nutty taste and also some extra protein.
Preparation Time – 10 minutes
Cooking Time – 15 minutes
Servings – 2-4
Ingredients
- 100g uncooked quinoa + 400ml water + ¼ tsp salt
- 1 – 2 tbsp Linwoods Shelled Hemp
- 1 grapefruit, peeled and segmented
- 1 -2 ripe avocados sliced
- 250g block of halloumi sliced into about 6- 8 slices
- ½ tbsp olive oil for frying
- 3-4 baby cucumbers sliced
- Generous handful of kale roughly chopped
- Salt and pepper to taste
For the Dressing
- 80g plain natural or Greek yogurt
- 2 tbsp hulled smooth tahini
- 1 tbsp lemon juice
- Salt and pepper to taste
Directions
- Place quinoa into a pot, cover with water and salt. Bring to the boil and then leave to simmer uncovered for 15 minutes; or cook according to your packet instructions.
- Mix hemp seeds through cooked quinoa.
- Heat oil in a pan and fry halloumi for 3 minutes on each side.
- Whisk together dressing ingredients while the halloumi cooks.
- Remove the halloumi from the pan and set to one side on a plate. Add the kale to the pan and wilt for just a couple of minutes.
- Serve quinoa up into bowls or onto plates, top with cucumber, kale, grapefruit, halloumi and avocado. Serve with a dollop of the creamy tahini yogurt dressing and season with salt and pepper to your own taste.
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