1、Roasted vegetable quinoa salad with griddled halloumi

A cheese and grain salad with vibrant roast beetroot, squash and red onion. It tastes as good as it looks, plus it's 3 of your 5-a-day

Roasted vegetable quinoa salad with griddled halloumi recipe

Ingredients

  • 1 bunch raw beetroot (4 large), peeled and sliced into wedges
  • 1 medium butternut squash, peeled, deseeded and cut into the same sized chunks as the beetroot
  • 4 red onions, sliced into wedges
  • 2 tbsp olive oil
  • 200g quinoa, rinsed
  • 1l vegetable stock
  • 2 x 250g packs halloumi, each block cut into 6 slices
  • 1 garlic bulb
  • 1 tbsp lemon juice or white wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp clear honey

Method

Put the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
  • Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins. Drain and return to the pan, off the heat. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey and seasoning and mix.
  • Put a griddle pan over a high heat. When it’s really hot, add the halloumi and griddle for 45-60 secs either side (you may need to do this in batches). Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing.

  • https://www.truecookbook.com/recipe/roasted-vegetable-quinoa-salad-with-griddled-halloumi-9506/

    2、Warm quinoa salad with grilled halloumi

    This iron-rich, veggie dish is a great source of iron and uses gluten-free quinoa for an extra dose of protein
    Warm quinoa salad with grilled halloumi recipe

    Ingredients

    • 3 tbsp extra-virgin olive oil
    • 1 small red onion, sliced
    • 1 large roasted pepper from a jar, thickly sliced, or a handful of ready-roasted sliced peppers
    • 200g quinoa
    • 500ml vegetable stock
    • small bunch flat-leaf parsley, roughly chopped
    • zest and juice 1 lemon
    • large pinch sugar
    • 250g pack halloumi cheese, cut into 6 sliced

    Method

    1. Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.
    2. Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.

    3、Gluten Free Quinoa Salad with Squash and Mint

  • Makes: 4 servings
  • Start to Finish: 35 mins
  • Gluten Free Quinoa Salad with Squash and Mint recipe

    Ingredients

    Method

    1. In a large skillet heat the 2 tablespoons oil over medium-high heat. Add squash; cook until crisp-tender, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from heat; let cool. Set aside.
    2. Meanwhile, place quinoa in a strainer; rinse with cold water. In a large saucepan combine the 3 cups water and 1/8 teaspoon salt. Bring to boiling over medium-high heat. Add quinoa. Reduce heat. Simmer, covered, about 15 minutes or until the grain becomes translucent, the white germ forms a spiral on the exterior of the grain, and most of the liquid is absorbed.
    3. For dressing, in a small bowl whisk together lemon peel, lemon juice, the 1/3 cup grapeseed oil, the honey, and garlic. In a large bowl combine undrained cooked quinoa, squash, mint, and arugula. Pour dressing over quinoa mixture; toss gently. Season to taste with salt and pepper.

    4、Honey-Soaked Quinoa Salad with Cherries & Cashews

  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 10 mins
  • Stand: 10 mins
  • Honey-Soaked Quinoa Salad with Cherries & Cashews recipe

    Ingredients

    Method

    1. For Honey Vinaigrette, in a small bowl whisk together ginger, honey, vinegar, lime juice, and garlic. Drizzle in olive oil, whisking constantly, until well combined. Season with salt and pepper. Set aside.
    2. For Quinoa Salad, in a medium saucepan combine water, quinoa, and salt. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes, until liquid is absorbed. Remove from heat; let stand 10 minutes.
    3. Fluff quinoa with a fork. In a large bowl toss quinoa with cashews, apricots, cherries, and onion. Add lettuce, then drizzle with 1/2 cup of the Honey Vinaigrette. If necessary, season to taste with salt and pepper; toss again. Pass remaining vinaigrette. Refrigerate any remaining vinaigrette up to 5 days.

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