Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 8 ounces halloumi cheese, cut into 1/4-inch thick slices
- 2 tablespoons olive oil, divided
- 1 cup pomegranate seeds
- 1 cup halved cherry tomatoes
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Bring the water to a boil in a medium saucepan.
- Add the rinsed quinoa, cover, and lower the heat to a simmer. Cook for about 15 minutes until the water is absorbed.
- Remove from heat and let it sit covered for an additional 5 minutes.
- Fluff the quinoa with a fork and set aside to cool.
- In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
- Carefully place the halloumi slices in the pan and cook for 2-3 minutes on each side until golden brown.
- Remove the crispy halloumi from the skillet and place on a paper towel to drain excess oil.
- In a large mixing bowl, combine the cooled quinoa, pomegranate seeds, cherry tomatoes, diced cucumber, finely chopped red onion, and parsley.
- In a separate small bowl, mix the remaining tablespoon of olive oil with lemon juice, salt, and pepper.
- Drizzle the dressing over the salad mixture and toss gently to coat.
- Just before serving, arrange the crispy halloumi slices on top of the salad.
Notes
- Serves 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg