Description
A delicious and refreshing salad featuring crispy halloumi cheese and pomegranate seeds, perfect for any occasion.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 8 ounces halloumi cheese, sliced into 1/4-inch thick pieces
- 2 tablespoons olive oil, divided
- 1 cup pomegranate seeds
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let cool.
- While the quinoa is cooling, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the halloumi slices and cook for about 2-3 minutes on each side, or until golden brown and crispy. Remove from the skillet and set aside.
- In a large bowl, combine the cooled quinoa, pomegranate seeds, cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Top the salad with the crispy halloumi slices just before serving.
Notes
- For added crunch, consider tossing in some toasted nuts or seeds, such as almonds or pumpkin seeds.
- Substitute the quinoa with farro or bulgur for a different grain texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Crispy Halloumi, Pomegranate, Grain Salad, Quinoa Salad