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Quinoa salad with haloumi

Name: Quinoa salad with haloumi
Ingredients: 11⁄2 cups (300g) tri-colour quinoa (or other quinoa); 500g vine cherry tomatoes; 1⁄4 cup (60ml) extra virgin olive oil; 2 garlic cloves, crushed; 2 tbs vino cotto (or balsamic vinegar); 250g haloumi, thickly sliced; 1 bunch basil, leaves picked

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by Silvia Colloca

Cook and author

Oct 14, 2016

Adding quinoa to this haloumi salad will add extra protein that is sure to fill you up.

11⁄2 cups (300g) tri-colour quinoa (or other quinoa)
500g vine cherry tomatoes
1⁄4 cup (60ml) extra virgin olive oil
2 garlic cloves, crushed
2 tbs vino cotto (or balsamic vinegar)
250g haloumi, thickly sliced
1 bunch basil, leaves picked

Method

1.

Cook the quinoa to packet instructions. Preheat oven to 200 degrees. Place tomatoes on a tray lined with baking paper.
2.

Drizzle with 2 tbs olive oil, garlic, vino cotto. Season with salt.
3.

Bake 10 minutes or until blistered.
4.

Meanwhile, heat remaining 1 tbs oil in a non-stick frypan over medium-high heat. Add the haloumi and cook for 2 minutes a side until golden.
5.

Combine the quinoa, tomatoes and herbs, then drizzle with the oil and juices from the tomato tray.
6.

Season and top with haloumi.