Quinoa salad with halloumi recipe

24 ratings Rate
  • Serves 6
  • 15 mins to prepare and 10 mins to cook
  • 370 calories / serving
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Quinoa and bulgar salad with halloumi and courgettes HERO

Put the bulgur wheat and some salt in a large bowl, cover with 125ml (4fl oz) boiling water and rest for 10 minutes, then fluff up with a fork. Boil the quinoa for 8-10 minutes. Drain and tip into the bowl with the bulgur.

Combine the lemon juice and 4 tablespoons of the oil. Add some salt, pepper and a large pinch of sugar, mix and pour over the grains. Add the spring onions, tomatoes, parsley and mint. Mix again.

Heat a grill or a frying pan until very hot. Toss the halloumi and courgette batons with the remaining oil. Season and grill on both sides for about 2 minutes. Remove from the pan and toss through the salad. Pack in a sealable portable container.

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  • Ingredients

  • 100g (3½oz) bulgar wheat
  • 200g cherry tomatoes
  • 100g (3½oz) quinoa
  • 2 lemons
  • 6tbsp extra-virgin olive oil
  • 1 bunch (6) spring onions, finely chopped
  • 200g cherry tomatoes, halved
  • 20g (¾oz) flat-leaf parsley, finely chopped
  • 15g (½oz) fresh mint, leaves only, finely chopped
  • 200g (7oz) halloumi, cut into 8 slices, each 1·5cm (¾in) thick
  • 2 courgettes, cut into chunks
  • Energy 1445kj 370kcal 18%
  • Fat 22g 31%
  • Saturates 7g 35%
  • Sugars 6g 7%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 26.7g Protein 12.7g Fibre 2.1g

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