thekitchn.com
Recipe: Grilled Halloumi & Quinoa Salad
It’s a little early in the season to fire up the grill, but if you have a grill pan, a panini press, or even just a skillet, any time is a good time to sear some halloumi and make this vegetarian main-dish salad. Traditional to Cyprus, halloumi is a briny, squeaky sheep and/or goat’s milk cheese. A high melting point makes it ideal for grilling or frying, which miraculously transforms it into a distinctive, golden-crusted cheese with a milky soft center.
Prep
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Cook
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Total
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Serves
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Instructions
- 01
In a medium bowl, whisk together red wine vinegar, sugar, garlic, red pepper flakes, and a dash of salt and pepper. Add cucumber and scallion and toss to combine. Cover and let stand.
- 02
Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff quinoa with a fork and spread on a parchment-lined baking sheet to cool.
- 03
In a large bowl, whisk together olive oil and 2 teaspoons lemon juice. Add cooled quinoa, parsley, mint, and lettuce to the bowl and toss to coat.
- 04
Heat a grill pan or skillet over medium heat (no oil) and grill the halloumi until golden, about two minutes on each side. (Cheese can also be grilled in a panini press.) When done, squeeze a little lemon juice over the cheese.
- 05
Arrange quinoa salad on two plates and top with the halloumi and cucumbers (without liquid).
- 06
Can make up to a day ahead and refrigerate. For best texture, add the lettuce and grill the halloumi just before serving.
Nutrition
per serving · Serves 2
- Calories
- 612
- Protein
- 24.1g
- Carbs
- 40.3g
- Fat
- 40.6g
- Fiber
- 5.5g
- Sugar
- 7.5g
- Sat. fat
- 19.2g
- Sodium
- 1071.3mg
- Cholesterol
- 0mg
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