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Grilled Halloumi & Quinoa Kale Salad

I love farmers markets and fresh food markets – they are my happy place!  On a recent adventure to Brunswick Topsham Farmers Market, I happily discovered local goats milk Halloumi made by the talented artisans at Coppertail Farm ~ what a treat; their cheeses are excellent!

 

Halloumi – or squeaky cheese – is a brined semi-hard cheese with a high melting point that you grill or pan-sear, originating from Cyprus. 

For a dairy-free alternative, swap Halloumi for Tofu.

  • Serves4
  • Cooks in 15 - 20 mins
  • Prep time 15 mins
  • Amino Acids
  • Blood Sugar Balancing
  • Vitamin D
  • Calcium

    Calcium-rich foods help our build strong healthy teeth, bones, nerve & muscle functions. Whole foods that are high in calcium = seeds sesame, poopy, celery chia, sunflower Dairy, yoghurt, kefir, cheese.  Sardines & Salmon. Almonds, figs, rhubarb, amaranth, beans, lentils, tofu, edamame, greens like kale, bok choy,  broccoli, collards, spinach, arugula, rocket, sweet potato, butternut squash, okra,  and fortified foods.

     

  • Protein

    Recipes with protein-rich ingredients.  Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

Ingredients

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Kale Quinoa Salad

  • 1 cup raw quinoa = 3 cups quinoa cooked
  • 2 cups kale - finely chop
  • ½ cup parsley - finely chop
  • 1 red onion - fine dice
  • 2 cups cherry tomato - quartered
  • ½ - 1 teaspoon salt + pepper
  • 1 tbsp sherry vinegar
  • 4 cups baby kale | salad leaves

Grilled Halloumi

  • 8oz | 250g Halloumi - sliced
  • 1 tsp olive oil

Method

Grilled Halloumi & Quinoa Kale Salad

 

COOK QUINOA – rinse 1 cup raw quinoa + 2 cups water – low simmer 15 mins until water is absorbed & grains are cooked.

 

STIR IN finely chopped kale + parsley (you know it’s a superfood right?).  Set aside to cool a little.

 

STIR in red onion, cherry tomatoes, sherry vinegar, salt, + pepper.  TASTE & adjust seasoning.

 

Grilled Halloumi

HEAT frying pan until hot.  BRUSH sliced halloumi with olive oil.

 

PAN-SEAR 1-2 mins each side until golden. Remove from heat – slice into triangles – optional.

 

 

Plate & Serve

BABY KALE | salad leaves. Divide quinoa salad evenly between plates.  Top with grilled halloumi slices.

 

Garnish with fresh basil or chives – optional.   Serve with balsamic vinegar or balsamic glaze – optional.

Tips + Suggestions

DAIRY-FREE swap Halloumi for Tofu.

 

SWAP HALLOUMI for paneer or feta – but do not cook the feta.

 

SWAP QUINOA for couscous, tabouli-cracked wheat, black lentils, pastina, orzo or rice.

 

SWAP KALE for bok choy, swiss chard, spinach or napa | wombok cabbage. 

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