It’s almost the beginning of spring and I can feel it in my bones. The days are getting longer, the air is starting to hum with life and bulbs are shooting up green leaves. I’m still diving into winter dishes but the herald of spring has me wanting lighter fare. Things you can eat at the beach on a picnic like this quinoa salad. I was literally salivating over a video of someone carving pineapples at a roadside stand somewhere tropical. Someone take me to the beach please!
This is a salad I usually make in the summertime but there’s no time like the present. Especially if you’ve been eating too much heavy food. I usually grow a couple of zucchini and yellow squash plants in late spring and this recipe makes good use out of their never-ending bounty in summer. Since zucchini and yellow squash are mostly available all year round at the grocery store, you should make this salad right now.
You don’t need to light up the grill to make this healthy quinoa and grilled squash salad.
A grill pan is sufficient to make this salad. You certainly can grill this outside if you want. I was grilling ribeye steaks the other night and it was raining AND cold outside. Halloumi cheese is one of my favorite cheeses. It’s traditionally a Greek, semi-hard, sheep’s milk cheese that is brined. Once I get some halloumi in a pan, it’s hard not to eat it. Warm, slightly melty, salty cheese that’s so good eaten immediately. I love serving it on an appetizer platter as well.
This is a great salad for vegetarians and non-vegetarians alike. I use red quinoa because I like its nutty flavor and toothy bite compared to white quinoa but feel free to use whatever variety of quinoa you prefer. This salad is dressed with a zippy lemon and olive oil vinaigrette. I like a 50/50 ratio of lemon juice to olive oil. I also include the zest. For some herbage, I add a large handful of chopped mint and parsley. This salad would be great alongside some simple fish or chicken and a nice glass of white wine. I can’t wait for the sunshine, picnic and barbecuing season to begin.
Healthy Quinoa, Grilled Squash and Halloumi Salad
Ingredients
- 1 cup (130 grams) quinoa, any variety
- 1 1/2 cups (350 ml) water
- 1 large zucchini
- 2 medium yellow squash
- 8 ounces halloumi cheese, sliced 1/4″ thick
- 1 cup mint (packed), roughly chopped
- 1 cup flat leaf parsley leaves, roughly chopped
- 3 tbsp lemon juice (+ zest of 1 lemon)
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt, kosher (or to taste)
- 1/8 tsp black pepper (or to taste)
Method
- Rinse the quinoa in a sieve for 30 seconds. Place in a medium saucepan, along with the water. Bring to a boil, cover and simmer on low for 20 minutes. Remove from heat and leave to steam for 5 minutes. Fluff with a fork. Set aside.
- In a small bowl, whisk together the lemon juice, zest, salt, pepper and olive oil. Set aside.
- Heat a grill pan on medium-high heat. Slice zucchini and yellow squash into 1/2″ thick planks. Lay squash on grill and cook until grill marks form, about 3 minutes on each side. Remove from grill and chop into large dice. Place in a large bowl and season to taste with salt, pepper and a few spoonfuls of dressing.
- Heat a medium skillet over medium heat. Add the halloumi slices and cook the cheese for 30 seconds to 1 minute on each side or until golden brown. Remove from pan and chop into a large dice similar to the zucchini and squash.
- Add halloumi, cooked quinoa and chopped herbs to the bowl. Pour over the remaining dressing. Toss everything together well. Taste and adjust seasoning. Serve immediately or at room temperature.
Notes
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What a great recipe! Thanks for sharing!
Glad to share!