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Recipe by Adina Markowitz

Fresh and Crunchy Quinoa Salad with Halloumi Croutons

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Fresh and Crunchy Quinoa Salad with Halloumi Croutons
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy - Tree nuts
1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar

This salad has all the flavors — crunchy, creamy, salty, fresh, and bright — exactly the kind of bold, balanced profile that works for party salads.

Ingredients

Salad

  • 1 bag or box baby arugula

  • 1/2 cup Beleaves Quinoa, rinsed

  • 1 cup water

  • salt (for quinoa)

  • 1 large English cucumber, finely micro-chopped

  • 1/2 cup Tuscanini Castelvetrano Olives, roughly chopped

  • 1/2 block halloumi cheese, cut into tiny cubes

  • 1 to 2 teaspoons Tuscanini Olive Oil, divided

  • 1/2 cup walnuts

  • 1/8 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1/8 teaspoon chili powder

Zesty Lemon Dressing

  • juice of 2 lemons

  • 2 tablespoons white vinegar

  • 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

  • 2 teaspoons honey

Directions

Roast the Walnuts

1.

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Place walnuts on a small baking tray. Add salt, pepper, chili powder, and olive oil. Toss to coat and spread into a single layer. Roast for about five minutes – watch closely, walnuts burn quickly. Remove and cool.

Prepare the Quinoa

1.

In a saucepan, combine the rinsed quinoa, one cup of water, and salt.

2.

Bring to a boil, then reduce to a simmer, cover, and cook for 12–15 minutes, until all liquid is absorbed. Fluff with a fork and allow to cool.

Sear the Halloumi

1.

Heat one to two teaspoons olive oil in a non-stick skillet over medium-high heat.

2.

Add the cubed halloumi in a single layer and fry for two to three minutes per side, until golden and crispy. Remove from pan and set aside to cool slightly.

3.

In a bowl, whisk together the lemon juice, vinegar, garlic, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking until smooth and emulsified.

Assemble the Salad

1.

In a large bowl, combine arugula, cooled quinoa, cucumber, olives, fried halloumi, roasted walnuts.

2.

Pour dressing over and gently toss until evenly coated.

Notes:

Meat Version – Use chicken “croutons” instead of haloumi. Cube chicken breast into very small pieces. Sauté in olive oil with salt, pepper, and paprika until golden and cooked through. Sprinkle over the salad.

Vegan Version – Use crispy chickpeas. Rinse and drain one can of chickpeas. Pat completely dry. Toss with olive oil, salt, pepper, and a pinch of paprika. Roast at 400 degrees Fahrenheit for 20–25 minutes, shaking once, until crisp. Let cool slightly, then sprinkle over the salad.

Notes:

Sponsored by Beleaves

Recipe tags

Adina Markowitz Beleaves croutons crunchy dairy fresh haloumi milchige PartySalads quinoa salad sponsored vegan alternative
Fresh and Crunchy Quinoa Salad with Halloumi Croutons

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