This Kale, Quinoa and Halloumi Salad is the perfect dish for when you’re in need of a healthy and delicious salad. This recipe combines protein-rich quinoa with kale, red onion, and crunchy almonds, all topped off with salty, halloumi cheese and an olive oil and lemon dressing. Cook the quinoa in advance and this dish can be on the table in less than 15 minutes. Whether you’re looking for a satisfying lunch or a colourful side dish for dinner, this salad will surely be a hit.
Can you make Kale, Quinoa and Halloumi Salad ahead of time?
Yes, you can cook the quinoa and refrigerate for up to 5 days. Freeze for up to 3 months. Thaw completely overnight in the fridge.
Is Kale, Quinoa and Halloumi Salad suitable for 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).
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Kale, Quinoa and Halloumi Salad
- Total Time: 12 mins
- Yield: 2 1x
Ingredients
Dressing
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
Salad
- 1 cup quinoa, cooked (see instructions below)
- 2 cups kale leaves, shredded
- 1/2 red onion, sliced
- 1/2 cup almonds, roughly chopped
- 1 tbsp olive oil
- 180 g halloumi cheese, sliced into 1 cm or 1/2″ pieces
- Lemon wedges, to serve
Instructions
- 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 the 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).
- Prep Time: 10 mins
- Cook Time: 2 mins
- Category: salad, Kale Quinoa and Halloumi Salad
- Method: pan, grill
- Cuisine: Mediterranean
