Last week my mother-in-law, Lauren, asked me what to do with quinoa. That question inspired me to make this recipe for dinner for Matt and me the other night. I had wanted to make a salad with some fresh veggies we had. I figured that if I added a little “bulk” and some “protein”, I could call it a one-pot-meal. Enter quiona. It is both bulk and protein. A-ha!
Before serving it to Eliana for lunch the next day, I cut the vegetables and halloumi cheese into smaller pieces. That took a lot of time. In the future, I think I’ll grate the zucchini and carrots and cut the halloumi into smaller pieces from the beginning. I didn’t cook any of the vegetables, but I think this would be equally tasty if I had sautéed the vegetables and made a pilaf instead of a salad.
- Vegetable and Quinoa Salad
- – 1 cup cooked quinoa
- – 1 zucchini, diced
- – 2 carrots, diced
- – 2 scallions (white and green parts), chopped
- – 1-2 ears fresh corn
- – 1-2 tomatoes, diced
- – ½ can of chickpeas, drained and rinsed
- – Juice of 2 lemons
- – Small handful of fresh herbs, finely chopped (I use basil and rosemary)
- – 1 package halloumi cheese*, sliced, grilled and diced (Directions for how to grill it are below the recipe)
- – Olive oil, salt, pepper, red pepper flakes and garlic powder to taste
Cook quinoa according to directions on packaging. Let cool. Mix vegetables, halloumi cheese and quinoa into a large bowl. Add lemon juice, seasoning and olive oil. Mix, taste and adjust seasoning as needed.
*Halloumi cheese is one of my favorite cheeses. It is salty, firm and tangy and, in my opinion, best when sliced and grilled on a grill pan at medium-high heat for around 3 minutes per side. It is a bit pricey so it is not in the regular rotation. I think ricotta salata would be a good substitute cheese.
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| Hmm… |
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| Hey, that’s good! |
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| Thanks, Mommy! |
Tags: carrots, corn, gluten free, lemons, quinoa, scallions, tomatoes
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