Here’s a delicious quinoa salad recipe that you’ll keep coming back to time and time again. Packed full of sweet red pepper and salty halloumi flavour, it’s a treat – and ready in twenty minutes too, so perfect for a weeknight.
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I’ve always been a fan of quinoa and I think it’s a great vehicle for all types of flavours. In this particular recipe, you only need a handful of ingredients to get loads of zing!
I’m also sharing my failsafe way to cook halloumi (if yours always falls apart in the pan or sticks) so stay tuned!
Give this quinoa salad a go and do let me know if you enjoy it. Although I’ve served it warm here, you absolutely can eat it cold too. In fact, I had the leftovers cold for lunch the next day and they were spectacular.
Warm Red Pepper and Halloumi Quinoa Salad – The Ingredients
- Red onion – the milder, sweeter red onion really works with the red pepper in this dish. You could switch for salad onions, but if you do add them to the pan when you add the quinoa.
- Roasted red peppers – a jar of roasted red peppers makes this a really easy and quick meal to make. You could absolutely pre-roast your own peppers, though.
- Quinoa – the key ingredient! You’ll need 300g of dried quinoa for this recipe.
- Vegetable stock – you can substitute for 600ml water and a vegetable stock cube.
- Halloumi – the saltiness works beautifully with this recipe. You could also try it topped with some warm feta – yum!
- Lemon – lifts the dish and brings out all of the flavours.
- Parsley – optional, but a handful of flat leaf parsley adds some freshness to the dish.
Cooking the dish
This is a really simple recipe for a weeknight. Apart from the halloumi, it’s all made in one pot. Really easy! Here are my tips:
- Keep an eye on the quinoa at the 10-15 minute mark and give it a quick stir. You’ll know it’s done when the water is all absorbed, but be careful you don’t leave it too long or it will stick to the bottom of the pan.
- HALLOUMI TOP TIP – preheat the oven to 200 degrees Celsius. Line a baking tray with baking paper, then slice the halloumi and place on the tray. Cook in the oven for 15 minutes until golden. No turning necessary!
This is fast, simple and will serve 4. It’s ready in 20 minutes.
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Warm Roasted Pepper and Halloumi Quinoa Salad
Save This RecipeIngredients
- 1 red onion
- 450 g jar of roasted red peppers
- 2 tbsp olive oil
- 300 g quinoa
- 600 ml vegetable stock
- 225 g halloumi
- 1 lemon
- 1 handful chopped parsley
Instructions
- Chop the red onion and red peppers, then add to a large pan with 1 tablespoon of the olive oil. Cook on a medium heat for 3 minutes until starting to soften.
- Add the quinoa and cook for a further 30 seconds, then pour in the vegetable stock. Bring to the boil and allow to simmer for 10-15 minutes until the water has been absorbed.
- Meanwhile, preheat the oven to 200 degrees celsius. Line a baking tray with baking paper. Slice the halloumi into pieces 1cm thick. Lay them on the tray and bake in the oven for 10 minutes until golden.
- When the quinoa is cooked, add the zest and the juice of the lemon and the chopped parsley. Serve the quinoa topped with slices of the halloumi.
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