Warm Quinoa & Roast Vegetable Salad with Haloumi
This is one of our most popular warm salads! It's a the perfect salad for winter, spring and autumn. It's not only fresh and colourful but it has a 24g serve of vegetarian protein to keep you feeling satisified so you'll feel fuller for longer.
Equipment
- Baking tray
- Frypan
- Mixing Bowl
- Serving bowl(s)
Ingredients
For the roast vegetables
- 1/2 cup sweet potato cut into large chunks
- 1 beetroot cut into large chunks
- 1/2 zucchini cut into large chunks
- 1/2 tablespoon coconut oil extra-virgin, melted
For the warm salad
- 2.5 tablespoon quinoa raw rinsed
- 1 cup baby spinach leaves
- 1 tablespoon fresh parsley fresh chopped
- 1 teaspoon pepitas
- 60 grams haloumi cut into 1cm thick slices (for vegan option use bio cheese halloumi)
- 1/4 lemon juice
- salt & pepper to taste
Instructions
To prepare the roast veg
- Preheat oven to 200°C
- Toss vegetables in melted coconut oil and season well.
- Roast until tender, remove from the oven and place in a big mixing bowl.
To prepare the salad
- Cook the quinoa according to packet instructions (pro tip: fluff the quinoa halfway through with a fork to create extra volume) and drain if there is any water left.
- Add the cooked quinoa to the mixing bowl, then add the fresh spinach, parsley and pumpkin seeds and toss well to combine. Share the salad evenly between the serving bowls
To prepare the haloumi
- Heat a frypan over a high heat and grill haloumi slices for a couple of minutes each side until golden. Scatter the warm haloumi pieces over the salad.
- Finish by squeezing lemon juice over the salad and serve immediately. Enjoy!
Notes
Vegan alternative:
You can make this a vegan-friendly dish in a hurry if you have some dairy-free halloumi on hand, such as the Bio Cheese brand halloumi now available in Woolworths (but note the protein content will be a lot less than traditional haloumi).
Or, if you have time, you can make your own vegan halloumi alternative by using very firm chopped tofu or tempeh, and mixing it with a squeeze of lemon juice, a dash of olive oil, and a pinch of sea salt.
