Mediterranean Quinoa Salad With Grilled Haloumi Cheese

This Mediterranean Quinoa Salad With Grilled Haloumi Cheese combines both savory and sweet elements and won’t break the calorie bank.  Besides having a balance of good carbs, protein, and healthy fats, it awakens every taste bud and takes you back to the shores of the Mediterranean. This is the perfect dish for lunch or dinner!

5.0 from 1 reviews

Mediterranean Quinoa Salad With Grilled Haloumi Cheese

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Author: Chef Eli

Recipe type: Main Course

Cuisine: Mediterranean

Ingredients

• 3 cups cooked quinoa
• 1 cup cooked lentils
• 1 cubed red bell pepper
• 1 cup cubed butternut squash
• 1 cup cubed zucchini
• 1 cup cubed yellow squash
• 1 cup halved grape tomatoes
• ¼ cup marinated artichoke hearts plus 3 tablespoons of juice
• ½ cup chopped dates
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh dill
• 3 to 5 oz (depending on taste) Haloumi cheese cubed
• 3 tablespoons EVOO
• Juice of 2 lemons
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees F.
2. Spread cubed bell pepper, butternut squash, zucchini, yellow squash, and halved grape tomatoes onto large baking sheet and coat with 2 tablespoons of EVOO, salt, and pepper to taste. Roast for 40 minutes or until vegetables are golden brown and tender.
3. While the vegetables are roasting, combine cooked quinoa, lentils, artichoke hearts and juice, dates, basil, mint, dill, and lemon juice in a large bowl. Set aside.
4. Once vegetables have cooled, stir them into the quinoa mixture and add salt and pepper to taste.
5. In a pan, grill cubed Haloumi cheese in 1 tbsp EVOO until golden brown (approximately 2 minutes on each side). Serve cheese on top of quinoa salad.
6. Enjoy!

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