Quinoa and Haloumi salad – gluten free and vegetarian

This is prepared to be served cold, but I have also taken leftovers to work and zapped them in the microwave just long enough to take the chill off them.  It is easy to make and serves four as an accompaniment (try it with Lentil and Mushroom Curry or a marinaded steak).

Quinoa and haloumi salad

Quinoa and haloumi salad

1 cup quinoa

Pinch of salt

250g diced haloumi

3 spring onions

1 tin of cannellini beans, rinsed and drained

1 sprig lemon thyme, picked


Soak the haloumi in 1 & 1/2 cups cold water with the salt for five minutes, then bring the pan to a boil.  Reduce to a simmer for 12-15 minutes.  Keep an eye on it, the quinoa absorbs the water and could catch on the bottom.  When the water is absorbed, remove from heat and fluff with a fork.  Fry the haloumi a few minutes, stirring, you want it browned a bit so it provides a contrast to the beige of the quinoa and beans.  Combine all ingredients in a bowl.


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