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Red Quinoa, Kale and Haloumi Salad

You won't even miss the meat in this Red Quinoa, Kale and Haloumi Salad.  P
Course Salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 549kcal
Author Pam


  • 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.


Calories: 549kcal | Carbohydrates: 29g | Protein: 31g | Fat: 34g | Saturated Fat: 20g | Sodium: 1387mg | Potassium: 426mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4410IU | Vitamin C: 58.2mg | Calcium: 1221mg | Iron: 2.7mg