Chewy quinoa, tender kale and golden halloumi cheese make this Red Quinoa, Kale and Halloumi Salad, a salad you’ll want to make over and over again!
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I’m not ready, and neither is the vegetation, for the salads of summer, redolent with fresh tomatoes and basil, but rather the salads of almost spring. A little bit lighter than our winter fare, but still a bit filling.
Red Quinoa, Kale and Halloumi Salad
Earth Fare has had the most glorious kale lately and I knew that I needed to find a kale recipe that was a bit light and fresh. When I’m looking for light and fresh, I almost always turn to Donna Hay. I found this recipe in her Fresh & Light Magazine, which she is sadly discontinuing!
Let’s talk about Haloumi Cheese, shall we? Have you tried it? Some call it the squeaky cheese, because of the sound it makes on your teeth as you chew it. This is the most wondrous of cheeses. You can grill it, fry it and it doesn’t melt! It just gets a swoon-worthy golden crust on it and gets all warm. It’s a meaty type of cheese and one of my favorite ways to actually go meatless.
This is the perfect transition salad, moves you right into spring!
Red Quinoa, Kale and Haloumi Salad
- 1/3 pound kale one small bunch, tough stems removed and torn into bite size pieces
- 2 1/2 cups cooked red quinoa I used both
- 1/2 cup flat-leaf parsley leaves
- 1 pound haloumi thinly sliced
- olive oil for brushing
Smoky Lemon Dressing
- 2 tablespoons lemon juice
- 1 teaspoon sweet smoked paprika
- 1 tablespoon olive oil
- Place the kale in a heat proof bowl. Pour over boiling water and allow the kale to stand for 5 minutes. Drain and pat dry (or spin in a salad spinner). Toss the kale with the quinoa and parsley.
- Make the smoky lemon dressing by combining the lemon juice, paprika and olive oil in a jar and shake to combine. Pour over the salad and toss to combine.
- Heat a non-stick frying pan over medium-high heat. Brush the haloumi with a little olive oil and cook on each side for about 2-3 minutes or until golden. Divide the salad among 4 plates and top with the browned haloumi.
Looking for more quinoa recipes: