Quinoa salad with grilled halloumi

calcium cheese salad cypriot cyprus diet gluten free good source of iron greek cheese halloumi cheese healthy lunch herb dressing keenoa pepper peppers protein quick quinoa veggie

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Source

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

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.

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.