Quinoa is my new favorite grain. I love the fluffy light texture, the quick cooking time, and how it actually keeps you full even though it doesn’t make you feel weighed down. And because of that, my new favorite quick dinner dish is a quinoa salad where I throw some sort of protein, lots of veggies, a nice sauce and freshly cooked quinoa together.
The most recent salad I made involved a new favorite cheese! Yes, this is a post about new favorites I suppose, but I’m so happy to have discovered them! Have you cooked Halloumi cheese before? It looks kind of like a block of feta, and has a similar texture. It is miraculous. When you throw it on a grill, it doesn’t melt. It GRILLS. Like a beef patty or a vegetable. It’s crazy! It taste like a mild mozzarella to me but the texture it gains is quite amazing. I can’t wait to find another reason to use it in a dish!
This quinoa salad was delicious! I will have to remember to put it on our eating calendar often.
Grilled Halloumi and Quinoa Salad
- 4 tsp red wine vinegar
- 1 tsp sugar
- 2 cloves of garlic, minced
- ¼ tsp red pepper flakes
- Salt to taste
- Black pepper
- 2 persian cucumbers, peeled and diced
- ½ cup of quinoa
- 1 cup water
- 2 Tbsp EVOO
- ½ lemon, juiced
- 2 Tbsp of chopped basil
- 3 cups of arugula
- 8 oz halloumi cheese, cut into 8 slices
1. Whisk the vinegar, sugar, garlic, red pepper flakes, and salt and pepper. Add the cucumber and let it stand.
2. Place the quinoa and water in a small saucepan. Bring to a boil, cover, and lower heat until it stays at a simmer. Simmer for 15 minutes and fluff it with a fork. Let stand.
3. Whisk the lemon juice and EVOO and toss with quinoa, basil, and arugula.
4. Heat a grill pan to medium heat without oil . Grill the halloumi until golden on eat side.
5. Add cucumbers to quinoa, and top with halloumi cheese.
Recipe adapted from The Kitchn: http://www.thekitchn.com/recipe-grilled-halloumi-and-quinoa-saladrecipes-from-the-kitchn-168027
A healthy appetizer to this healthy entrée? Avocado dip! I made a salsa verdea few weeks ago which had sour cream instead of plain European yogurt lie this one, and I thought this one tasted even better! It definitely has a kick to it though. We had it on beef tacos and with chips and even drizzled on top of a pizza. It makes quite a lot and doesn’t last for more than a few days so don’t double it like I did (unless you think you’ll eat a LOT of it!).
Recipe followed exactly from Skinny Taste: http://www.skinnytaste.com/2012/04/zesty-avocado-cilantro-buttermilk.html