How To Make Roasted Vegetable Quinoa Salad with Griddled Halloumi
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 8 ounces halloumi cheese, sliced
- 2 cups mixed greens
- 1/4 cup chopped fresh parsley
- Juice of 1 lemon
- 2 tablespoons balsamic vinegar
Instructions
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Preheat the oven to 425°F (220°C).
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Rinse the quinoa under cold water. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork.
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While the quinoa is cooking, spread the sliced bell peppers, zucchini, and red onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
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Heat a griddle pan over medium heat. Add the halloumi slices and cook for 2-3 minutes per side, or until golden and crispy.
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In a large bowl, combine the cooked quinoa, roasted vegetables, mixed greens, parsley, lemon juice, and balsamic vinegar. Toss well to coat everything evenly.
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Divide the salad among four plates and top each plate with the griddled halloumi slices.
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Serve immediately and enjoy!
Nutrition
- Calories : 379kcal
- Total Fat : 19g
- Saturated Fat : 9g
- Cholesterol : 38mg
- Sodium : 690mg
- Total Carbohydrates : 34g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 20g
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