I really don’t need to say much about this recipe – the simplicity of these amazing and nutritious ingredients really speak for themselves. It’s a great one to serve at a BBQ or to make up at the beginning of the week for lunches. It’s seriously tasty!
This recipe is inspired by Donna Hay from her new cookbook Fresh and Light. There are some really yummy and healthy recipes inside, although I find with Donna Hay that I really have to be selective as she loves her starchy carbs and sugar. Not this one though – it’s perfect!
Quinoa, Kale and Haloumi Salad – serves 4
What you will need:
2 1/2 cups cooked quinoa – I have used both white and red with this recipe - it depends what kind of mood you’re in really …
1/2 – 1 bag of baby kale
500 grams haloumi (thinly sliced)
1/2 cup flat parsley leaves (optional)
For the dressing:
- 3 tablespoons lemon juice
- 1 1/2 tablespoons olive oil
- 1 teaspoon sweet, smokey paprika
- Sea salt and freshly cracked black pepper
In a jar shake up the lemon juice, paprika and olive oil with some sea salt and freshly cracked pepper. (you may wish to play around with this according to your taste)
How to pull it together:
Cook up your quinoa by bringing 1 1/2 cups of quinoa and 3 cups of water to a boil. Once boiling turn the heat down to a simmer, cover the pot and let simmer for 15 minutes. To add flavour you could add some lemon zest or a squeeze of lemon juice if you like. You might also like to cook your quinoa in chicken stock rather than water – I haven’t tried this but it sounds delicious!
While the quinoa is cooking, brush the haloumi with a little olive oil and cook in a hot pan until golden.
Once the quinoa is cooked, toss through the baby kale and parsley with the dressing until well combined. Top with the golden slices of haloumi and serve.
Enjoy!
