This halloumi salad is oh-so-deliciously. Halloumi’s squishy, squashy, juicy texture pairs superbly with quinoa that has a hint of salt and lime juice.
Additionally, this is the kind of recipe that is highly adaptable.
It’s ideal for any season and can be packed and brought to work. It will also save you from succumbing to the garbage, overpriced, and ultimately unsatisfying convenience food available.
|Preparation Time||05 minutes|
|Cooking Duration||20 minutes|
|Total Time||25 minutes|
- ⅔ cup quinoa
- ½ tsp salt – for the quinoa
- 1 tbsp olive oil
- 1 can chickpeas – drained and rinsed
- 2 cups arugula
- 1 tsp sweet paprika
- 1 lime
(Make another Recipe – Vegetarian Lentil and Potato Salad)
How to Make the Heavenly Halloumi Salad
Salt the quinoa as directed on the packet before cooking it. Using twice as much water as quinoa and cooking it until the water has evaporated is what we’ve found to work best.
Turn off the heat and wait five minutes while covered with a tea towel. Drain and rinse the chickpeas in the interim.
Shake and give the rocket/arugula a short wash. Place them in a large basin.
Lime juice and zest are combined with olive oil. Including the sweet paprika
Halloumi should be chopped into bite-sized pieces and fried for two to three minutes on each side.
Combine the cooked quinoa with the chickpeas, rocket, and arugula when it is done.
Add the lime-oil mixture and stir. Serve the halloumi on top in bowls.