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Quinoa Salad with Halloumi
by: Margherita Romagnoli
- Preparation 7 min
- Cooking 18 min
- Portions 3 pers.
Ingredients needed
Serves 4
- 1 cup quinoa
- 2-3 radishes
- 10-12 cherry tomatoes
- A few lettuce leaves
- 1 green onion, finely sliced
- 10-12 slices halloumi cheese
- 5-6 tbsp Favuzzi Moderate olive oil
- Favuzzi Essential balsamic vinegar, to taste
- Favuzzi Fleur de sel
Products used in this recipe
Steps of preparation
- Rinse quinoa under cold water in a sieve, then drain.
- Transfer quinoa to a medium-sized pot with 2 cups water. Bring to the boil over high heat, cover, and cook for 10 minutes.
- Remove from heat and leave to rest for 5 minutes, covered.
- In the meantime, finely slice the radishes and tomatoes.
- In a large serving bowl, combine the vegetables, onion and quinoa.
- Add the oil and balsamic vinegar to taste, then add a pinch of salt.
- In a pan over medium-high heat, brown the halloumi slices 2 to 3 minutes on each side.
- Serve the quinoa salad with a few lettuce leaves and 3 or 4 halloumi slices.
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