Gluten-Free Israeli Salad with Quinoa and Halloumi

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 medium Cucumber
• 2 medium Tomatoes
• 1/4 medium Red Onion
• 1/2 medium Bell Pepper (Green or Yellow)
• 1/4 cup Fresh Parsley
• 2 tablespoons Fresh Mint
• 8 ounces Halloumi Cheese
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Rinse quinoa in a fine-mesh sieve. Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and let cool.
2. 2Dice cucumber, tomatoes, red onion, and bell pepper into small, uniform pieces. Chop parsley and mint.
3. 3Cut halloumi cheese into 1/4-inch thick slices.
4. 4Heat a non-stick skillet over medium heat. Pan-fry halloumi slices for 2-3 minutes per side, or until golden brown and slightly softened.
5. 5In a large bowl, combine cooled quinoa, diced vegetables, parsley, and mint.
6. 6In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
7. 7Top with pan-fried halloumi slices. Serve immediately or chill for later.

Related Guides