Quinoa and halloumi salad on avocado cream: Fuel your day with flavour

by | Mar 2, 2024 | Food and Recipes

This wholesome and filling salad is not just a feast for the eyes but also a nourishing treat for your body. Packed with protein-rich halloumi, nutritious avocados from Mexico and a rainbow of fresh ingredients, it will leave you satisfied and energized throughout the day.

Quinoa, Halloumi and Avocado Salad

Prep time: 20 minutes
Cook time: 30 minutes
Makes: 4 servings

Ingredients:

Salad

  • 1 block (200 g) halloumi cheese, cubed
  • 2 ½ cups (625 ml) cooked tricolor quinoa
  • 1 ½ cups (375 ml) cherry tomatoes, quartered
  • 1 cup (250 ml) mini cucumbers, diced
  • ½ cup (125 ml) roughly chopped fresh mint
  • ½ cup (125 ml) roughly chopped curly parsley
  • ½ cup (125 ml) pomegranate seeds

Dressing

  • 4 tbsp (60 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) apple cider vinegar
  • 2 tsp (10 ml) sumac
  • ½ tsp (2 ml) salt
  • 1 clove of minced garlic

Avocado cream

  • 2 ripe avocados from Mexico, peeled and pitted
  • ½ cup (125 ml) plain Greek yogurt
  • ½ tbsp (7 ml) lemon juice
  • ½ tsp (2 ml) salt

Garnish

  • Store-bought pita chips, crumbled
  • Additional pomegranate seeds

Directions:

  1. In a medium-sized pan over medium heat, brown the cheese cubes for 2 to 3 minutes on each side. Set aside on a plate and let them cool completely.
  2. Prepare the dressing by mixing all the ingredients for it in a small bowl.
  3. To make the avocado cream, add all the ingredients to a food processor and pulse for 1 to 2 minutes until a creamy texture is achieved. Set aside.
  4. In a large bowl, mix the salad ingredients with the cooled cheese cubes. Pour the dressing over the salad and mix well. Adjust the seasoning as needed.
  5. To serve, spread the avocado cream on a serving plate (or in four shallow bowls) and place the salad on top. Garnish with pita chips, additional pomegranate seeds and a bit of any extra sumac.

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