Recipe · Mediterranean
Halloumi quinoa salad
A hearty grain salad with golden halloumi, cucumber, tomatoes, and a bright lemon dressing. Great warm for dinner or packed for lunch.
VegetarianGluten-free
Ingredients
For 4 servings. Scale it to your household inside Feastide.
- 1 cup quinoa
- 250g (9 oz) halloumi, sliced
- 1 cucumber, diced
- 250g (9 oz) cherry tomatoes, halved
- 1 handful mint, chopped
- 1 handful parsley, chopped
- 3 tbsp olive oil
- 1 lemon, juiced
- 1 tsp honey
- Salt and pepper to taste
Method
- Rinse the quinoa, then simmer in 2 cups of water for 12 to 15 minutes until the water is absorbed. Fluff and cool slightly.
- Whisk the olive oil, lemon juice, honey, salt, and pepper into a dressing.
- Sear the halloumi in a dry non-stick pan for 1 to 2 minutes each side until golden.
- Toss the quinoa with the cucumber, tomatoes, herbs, and dressing.
- Top with the warm halloumi and serve straight away, or chill and pack for lunches.
Nutrition, per serving
These are AI estimates, not medical advice. If you cook for an allergy or a medical diet, verify every ingredient yourself.
Notes
Halloumi is salty, so go easy on added salt. Add a can of chickpeas to stretch it to six servings.
Build a plan around your household
Set your diet, allergies, eaters, and budget once. Feastide plans the week and turns it into one aisle-grouped shopping list you'll actually use in the store.