Kale, Quinoa and Halloumi Salad
Servings: 2
Calories: 958kcal
When you're looking for an extra-satisfying side, this Kale, Quinoa and Halloumi Salad recipe has it all. Packed with protein in the form of quinoa and kale, the salad features pan-seared golden pieces of halloumi, crunchy red onion and almonds, all drizzled in a beautifuly lemony dressing.
Ingredients
Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
Salad
- 200 g quinoa, cooked (see instructions below)
- 135 g kale leaves, shredded
- ½ red onion, sliced
- 80 g almonds, roughly chopped
- Olive oil spray
- 180 g halloumi cheese, sliced into 1 cm (½ inch) pieces
- Lemon wedges, to serve
Instructions
- In a small bowl, combine the salad dressing ingredients.
- Add the quinoa, kale, red onion and almonds to a large bowl. Drizzle over the dressing and toss to combine.
- Heat a large, heavy-based frying pan over medium–high heat. Spray with olive oil and cook the halloumi with the large, flat side facing down for 1 minute, turning once halfway.
- Serve salad topped with halloumi and lemon wedges.
How to cook perfect quinoa
- Choose to cook your quinoa either in the microwave or on the stovetop.
Microwave
- Rinse 200 g (1 cup) of quinoa in water and drain.
- Add the quinoa and 500 ml (2 cups) of water to a microwave-safe dish. Cover.
- Cook on high for 5 minutes. Stir. Cook for another 2 minutes.
- Allow to stand until cool. Leave the lid on. The quinoa will slowly absorb the remaining water.
- The quinoa is cooked when the grain turns translucent, and the germ of the kernel spirals out.
Stovetop
- Rinse 200 g (1 cup) of quinoa in water and drain.
- Add the quinoa and 500 ml (2 cups) of water to a saucepan.
- Bring to the boil, stir once and reduce to a simmer.
- Cover and cook for 15 minutes.
- Remove from the heat and allow to sit, covered, for a further 10 minutes.
- Remove the lid, fluff the quinoa using a fork and serve.
- The quinoa is cooked when the grain turns translucent, and the germ of the kernel spirals out.
Notes
MAKE AHEAD
Cook the quinoa and refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months. Thaw completely overnight in the fridge.LEFTOVERS
This salad keeps very well in the fridge for up to 3 days, even when coated in dressing. Serve it cold (including the halloumi).Nutrition Facts
Kale, Quinoa and Halloumi Salad
Amount per Serving
Calories
958
% Daily Value*
Fat
76
g
117
%
Saturated Fat
21
g
131
%
Trans Fat
0.01
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
41
g
Sodium
1745
mg
76
%
Potassium
822
mg
23
%
Carbohydrates
42
g
14
%
Fiber
12
g
50
%
Sugar
6
g
7
%
Protein
36
g
72
%
Vitamin A
6763
IU
135
%
Vitamin C
92
mg
112
%
Calcium
1217
mg
122
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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