Citrus Quinoa Salad with Halloumi

Quinoa salad is one of my staples for a healthy yet filling lunch. I gave this one a California spin with a citrus vinaigrette, veggies, avocado, basil, and grilled halloumi. It’s a fresh, nutrient dense, and beautiful salad. I like to make a batch for my lunches for the week and add the toppings the day of.

1 cup quinoa, rinsed

2 tablespoons olive oil, divided

1 large sweet potato, peeled and cubed into 1 inch pieces

1 12 oz jar roasted red peppers, drained and chopped (about 1 heaping cup)

1/2 pound halloumi cheese, sliced 1/4 inch thick

1/2 cup fresh basil

2 avocadoes, halved and sliced

salt and pepper

Citrus Vinaigrette

2 tablespoons lemon juice

2 tablespoons lime juice

1/3 cup olive oil 

1 clove garlic minced

1/4 teaspoon Dijon mustard

1/2 teaspoon honey

salt and pepper to taste

Preheat oven to 375 degrees. In a medium saucepan, add 2 cups of water and pinch of salt and bring to a boil. Add quinoa and cover. Cook on low heat 15-20 minutes. Stir halfway through. Quinoa will be fluffy when done. Let cool.

Add sweet potato to a small baking pan. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Cover the pan with foil and bake 40 minutes or until you can easily pierce with a fork.

Meanwhile heat remaining tablespoon of olive oil in a skillet over medium heat. Once hot, add slices of halloumi, cooking 1-2 minutes each side. The halloumi should be lightly golden brown on each side. Remove from heat

To make the vinaigrette, whisk all ingredients together in a small bowl. 

Add the quinoa, sweet potato, red pepper, and dressing to a large bowl. Season with salt and pepper. Divide the quinoa salad into 4 salad bowls. Evenly distribute the halloumi around the edge of each bowl. Add half an avocado to each bowl and top with fresh basil. I like this salad best at room temperature.

Serves 4

*Vegan friends, Violife has a grillable cheese that would work well.