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Summer Quinoa & Halloumi Salad (Gluten Free) From Front On Plates
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Summer Quinoa & Halloumi Salad (Gluten Free)

This is a fresh, delicous and easy summer salad
Course Healthy Salad, Salad, Side Dish, Side Salad
Cuisine All around
Keyword Easy, Gluten-Free, Healthy
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 2 dl Quinoa (uncooked) rinsed and washed
  • 4 dl Water
  • 1 tsp Vegetable stock powder (or 1/2 stock cube)
  • 1 package Halloumi sliced
  • 1/2 Lemon juiced
  • 4 Button mushrooms diced
  • 1 Scallion (both white and green part) thinly sliced
  • 6 Strawberries sliced or quartered
  • Sunflower sprouts, to taste

Instructions

  • Add rinsed and washed quinoa to a small pot together with the water and stock powder/stock cube. Bring to a boil and then lower the heat and let it shimmer for approximately 15 minutes. Turn off the heat and let it sit in the pot coverd with a lid for 5 minutes while you prepare the rest of the ingredients.
  • Preheat a nonstick pan over medium heat.
  • Preheat a grill pan over medium/high heat.
  • Add the diced mushrooms to the nonstick pan and fry until golden brown and a bit softened and caramelized.
  • Add the sliced halloumi to the grill pan and fry for 1-2 minutes on each side, just until gets golden brown.
  • Place the quinoa in a bowl and add the scallion, lemon juice and fried mushrooms to it. Mix until combined.
  • Add fried halloumi and strawberries on top and garnish with sunflower sprouts.
  • Eat as it is or serve as a side dish to your main course.