Kale, Quinoa and Halloumi Salad
Servings: 2 servings
Calories: 890kcal
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
- Make the dressing – In a small bowl, combine the salad dressing ingredients.
- Toss the veggies – Add the quinoa, kale, red onion and almonds to a large bowl. Drizzle over the dressing and toss to combine.
- Cook the halloumi – 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 – Serve salad topped with halloumi and lemon wedges.
- Cook the quinoa (microwave method) – 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.
- Cook the quinoa (stovetop method) – 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
890
% Daily Value*
Fat
68
g
105
%
Saturated Fat
16
g
100
%
Polyunsaturated Fat
9
g
Monounsaturated Fat
38
g
Cholesterol
48
mg
16
%
Sodium
3258
mg
142
%
Potassium
1026
mg
29
%
Carbohydrates
28
g
9
%
Fiber
13
g
54
%
Sugar
9
g
10
%
Protein
35
g
70
%
Calcium
807
mg
81
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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