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
• about 225 g Halloumi Cheese
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 0.635 cm 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.

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