Halloumi Quinoa ‘Tabbouleh’ Salad

Halloumi Quinoa 'Tabbouleh' Salad

I have been hoarding a package of halloumi in my cheese drawer for several months now. Halloumi is hard to find and pretty expensive in these parts, so I tend to use it sparingly when I do find it. I finally decided to give the cheese a change of scenery and put it in a salad. I was quite happy with the move. The halloumi has yet to comment.

To make this tabbouleh salad gluten free, I used quinoa instead of bulgar wheat. A super simple swap. I personally liked the quinoa better than other tabbouleh I’ve had in the past. I was tempted to make a light lemon/vinaigrette dressing to go over the salad. In the end, I ended up squeezing one lemon over the salad and saving the olive oil the onion had been sautéed in. Genius idea! The oil brought even more caramelized onion flavor to the salad, which is always a plus in my book and the lemon helped brighten the flavors up with it’s refreshing tartness.

Halloumi Quinoa 'Tabbouleh' Salad

Halloumi Quinoa ‘Tabbouleh’ Salad
Inspired by this recipe.

  • 1 cup quinoa
  • 2 cups low-sodium vegetable broth
  • 1 medium red onion, finely chopped
  • 1 Tablespoon olive oil
  • 1 package halloumi, sliced into thin pieces
  • 4 green onions, chopped
  • 1 large handful arugula/rocket
  • 1 ounce roasted almonds, roughly chopped
  • 1/2 ounce pumpkin seeds
  • 1/3 cup pomegranate seeds
  1. Bring 2 cups of low-sodium vegetable broth to a boil. Stir in 1 cup of quinoa, bring back to a boil, cover, cook over medium heat for 12-15 minutes, or until quinoa has absorbed all the broth. Remove from the heat, fluff, cover and let stand for 15 minutes.
  2. In a small pan, cook the red onion in two teaspoons of olive oil on medium low heat for 15 minutes until they are soft and sweet. Keep an eye on them to make sure they don’t burn. When the onions are done drain onions and oil into small dish and set aside.
  3. In the same pan, place several of the halloumi slices cook 2-3 minutes or until lightly golden on each side, flip and cook the other side until also lightly golden. Repeat with the remaining slices.
  4. Pour the quinoa into a large serving bowl and mix it together with the arugula, halloumi, red onion, green onion, almonds and pumpkin seeds.
  5. Scatter the pomegranate seeds on top of the salad and serve.

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