Recipes, Salad

Quinoa Salad with Grilled Halloumi

February 5, 2014

Quinoa Salad with Grilled Halloumi {}

From where I’m sitting, it doesn’t look like Spring is coming anytime soon! So, I thought I’d let the food add a bit of color to my life as it’s been very grey and gloomy out. Reality is, the British winter is a whirlwind {quite literally} of rain, clouds, fog and storms. I’m really not one to dislike winter but it’s time for a bit of sunshine, lighter layers of clothes, ballet flats and sandals and lots of food made from fresh, garden ingredients.

I made this salad last week with some leftover quinoa and it was just what I needed. Not only is it full of healthy ingredients, it’s also a wonderful mixture of different textures, which I especially love. The base is quinoa and red lentils mixed into some rockets and fresh mint leaves. To add some color I used cherry tomatoes and pomegranate arils, topped everything off with a few slices of grilled and very squeaky halloumi and some mixed nuts for extra crunch.

This salad won’t miraculously change the weather,  but for those 10 minutes during lunch, I might have  forgotten that Spring is unfortunately still some time away, at least according to the BBC.

Quinoa Salad with Grilled Halloumi {}


Quinoa Salad with Grilled Halloumi

inspired by this Halloumi Tabbouleh from the Good Food Channel

serves 2-3


  • 3/4 cup quinoa {leftover quinoa can be used}
  • 1/4 cup red lentils
  • 1 handful mixed nuts, roasted, chopped
  • ~8-10 mint leaves, finely chopped
  • 2 handfuls rocket, washed
  • 1 cup cherry tomatoes, washed and cut in half
  • 80g pomegranate arils
  • 100g halloumi, sliced thinly
  • salt + pepper
  • drizzle of olive oil
  • fresh lemon juice from 1/2 lemon


Cook the quinoa and the red lentils according to instructions on the pack. Let cool completely before assembling the salad {Note: cooking the quinoa in vegetable broth will make it more flavorful}.

In a large bowl combine the mixed nuts, chopped mint leaves, the rocket, the cherry tomatoes and the pomegranate arils. Stir to combine. Then add in the cooked and cooled quinoa and the cooked red lentils. Stir well. Season with salt and pepper, drizzle with olive oil and freshly lemon juice.

In a non-stick skillet set to medium-high heat, fry the halloumi slices. You do not need to add oil to the pan. Fry until golden-brown then flip over. When both sides have cooked, divide the salad amongst 2-3 plates, top with a few pomegranate arils and the halloumi slices.


Quinoa Salad with Grilled Halloumi {}

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  • Reply Averie @ Averie Cooks February 7, 2014 at 12:16 am

    gorgeous! pinned! saw it on FG – so pretty!

    • Reply Antonia February 7, 2014 at 8:42 am

      Thanks so much, Averie 🙂

  • Reply Rachel February 7, 2014 at 11:01 am

    This looks so bright and colourful! As ever, I love your photos x

    • Reply Antonia February 7, 2014 at 1:47 pm

      Thanks Rachel 🙂 About to reply to your email! x

  • Reply Camille February 7, 2014 at 7:22 pm

    This is indeed really pretty! I have to try it as soon as possible! Never tasted halloumi, does it have a strong taste?

    • Reply Antonia February 7, 2014 at 8:02 pm

      It’s quite salty but not necessarily very cheesy. And after cooking, the cheese is really squeaky which in fun 🙂

  • Reply Katie (The Muffin Myth) February 8, 2014 at 8:52 am

    This looks great, Antonia! I love the idea of combining quinoa and red lentils together. I often make salads with halloumi (I’ve got a great one with arugula and beluga lentils) as I love the way it rounds out a salad and turns it into something hearty. The pomegranate is so beautiful – definitely something I don’t use enough. Thanks for the inspiration!

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