Quinoa, Broccoli, Dried Cranberry & Halloumi Salad
Quinoa, Broccoli, Dried Cranberry & Halloumi Salad
Rate this RecipeIngredients
- 1 1/2 cups quinoa rinsed well
- 1 head broccoli small, finely chopped
- 2/3 cup dried cranberries
- 1 cup mint leaves finely chopped
- 1/2 cup flaked almonds toasted
- sea salt & cracked black pepper
- 200 g halloumi cheese sliced into pieces
- 1 tablespoon tahini
- 1 tablespoon apple cider vinegar
- 1/2 lemon juice squeezed
- 1 teaspoon pure maple syrup
- 1–2 teaspoons water if needed
Instructions
- Bring a medium saucepan of water to the boil and cook the quinoa according to packet instructions (about 15 minutes). Once cooked, fluff it with a fork and let it cool.1 1/2 cups quinoa
- In a large bowl, combine the quinoa, broccoli, cranberries, mint and almonds. Season well.1 1/2 cups quinoa, 1 head broccoli, 2/3 cup dried cranberries, 1 cup mint leaves, 1/2 cup flaked almonds
- For the dressing: In a small bowl, whisk together the tahini, apple cider vinegar, lemon juice and maple syrup. Adjust the consistency by adding the water if needed.1 tablespoon tahini, 1 tablespoon apple cider vinegar, 1/2 lemon, 1 teaspoon pure maple syrup, 1–2 teaspoons water
- Place a medium frying pan over medium heat. Cook the halloumi pieces for 2–3 minutes each side, until golden brown. Set aside.200 g halloumi cheese
- Add the warm halloumi pieces to the salad and gently toss through. Drizzle over the dressing and combine with the salad.200 g halloumi cheese
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