Are you looking for a healthy and delicious salad? Look no further than my kale and halloumi salad! This salad pairs protein-rich quinoa with crucnhy kale, toasted almonds, and tangy red onion, and all topped off with salty, oozy halloumi cheese. Whether you’re looking for a satisfying lunch or a colourful side dish for dinner, this kale, quinoa and halloumi salad will surely be a hit.
In a small bowl, combine the salad dressing ingredients.
Add the quinoa, kale, red onion and almonds to a large bowl. Drizzle over the dressing and toss to combine.
Heat a large skillet on medium-high heat. Add the olive oil and cook the halloumi with the large, flat side facing down for 1 minute, turning once halfway.
Serve salad topped with halloumi and lemon wedges.
How to cook perfect quinoa:
Microwave:
Rinse 1 cup of quinoa in water and drain.
Add 1 cup of quinoa and 2 cups of water to a microwave-safe dish. Cover.
Cook on high for 5 minutes. Stir. Cook for another 2 minutes.
Allow to stand until cool. Leave the lid on. The quinoa will slowly absorb the remaining water.
The quinoa is cooked when the grain turns translucent, and the germ of the kernel spirals out.
Stovetop:
Rinse 1 cup of quinoa in water and drain.
Add 1 cup of quinoa and 2 cups of water to a saucepan.
Bring to a boil, stir once, and reduce to a simmer.
Cover and cook for 15 minutes.
Remove from heat and allow to sit, covered, for a further 10 minutes.
Remove the lid, fluff the quinoa using a fork and serve.
The quinoa is cooked when the grain turns translucent, and the germ of the kernel spirals out.
Notes
MAKE AHEAD – Cook the quinoa and refrigerate for up to 5 days. Freeze for up to 3 months. Thaw completely overnight in the fridge.
LEFTOVERS – This salad keeps very well in the fridge for up to 3 days, even when coated in dressing. Serve it cold (including the halloumi).
Author:Nicole
Prep Time:10 mins
Cook Time:2 mins
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