Israeli Salad with Quinoa and Grilled Halloumi

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 medium Cucumber
• 2 medium Tomato
• 0.5 medium Red onion
• 1 medium Bell pepper
• about 225 g Halloumi cheese
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 0.25 cup Fresh parsley
• 0.25 cup Fresh mint
• 0.5 tsp Salt
• 0.25 tsp Black pepper

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

Instructions

1. 1Rinse quinoa in a fine-mesh sieve.
2. 2Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until quinoa is cooked through.
3. 3Fluff quinoa with a fork and let it cool.
4. 4Dice cucumber, tomato, red onion, and bell pepper into small, uniform pieces.
5. 5In a large bowl, combine cooked quinoa, diced vegetables, parsley, and mint.
6. 6Whisk together olive oil and lemon juice in a small bowl. Season with salt and pepper.
7. 7Pour dressing over the salad and toss to combine.
8. 8Slice halloumi cheese into 0.635 cm thick slices.
9. 9Grill or pan-fry halloumi slices for 2-3 minutes per side, or until golden brown and slightly softened.
10. 10Arrange grilled halloumi over the salad and serve immediately.

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