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Halloumi Quinoa & Pomegranate Salad

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine greek
Servings 4
Calories 446 kcal

Ingredients
  

Salad

  • ½ cup quinoa (uncooked)
  • ½ lb halloumi
  • Salt and pepper to taste
  • ⅓ cup pomegranate seeds
  • 4 cups arugula

Dressing

  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon tahini
  • ½ tablespoon dijon mustard
  • ½ lemon (juiced)
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions
 

Salad

  • In a medium saucepan, combine 1 ½ cups of water and the quinoa.
  • Bring to a boil and then reduce to a simmer and cover with a lid.
  • Cook for 15-20 minutes, or until quinoa is fluffy and all water is absorbed.
  • Set quinoa aside to cool.
  • Set a grill or grill top to high.
  • Slice the halloumi into strips
  • Season halloumi with salt and pepper
  • Place on the hot grill or grill top on an angle (this will give you beautiful grill marks)
  • Once you see the halloumi is beginning to soften, remove it from the heat and set asid.
  • In a bowl, combine arugula, cooled quinoa, and pomegranates.
  • Pour dressing over the bowl of arugula, quinoa, and pomegranates and toss till combined.
  • Place halloumi on top and serve!

Dressing

  • In a bowl or jar, combine red wine vinegar, olive oil, apple cider vinegar, tahini, dijon mustard, lemon juice, salt, and pepper
  • Stir together until dressing is smooth and cohesive.

Nutrition

Calories: 446kcalCarbohydrates: 20gProtein: 18gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gSodium: 1875mgPotassium: 293mgFiber: 3gSugar: 3gVitamin A: 487IUVitamin C: 12mgCalcium: 628mgIron: 2mg
Keyword Halloumi cheese, salad
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