Blueberry quinoa salad with halloumi is an easy, protein-packed meal perfect for lunch or dinner. If you want to embrace a plant-based diet (or what I call a plant-focused diet), halloumi cheese is your protein champion. Who doesn’t love cheese for dinner? Quinoa is also one of the best sources of protein for non-meat eaters. Blueberry quinoa salad with halloumi features both halloumi cheese and quinoa plus a handful of pumpkin seeds. It’s a protein triple threat in a delicious, nutritious and easy to make salad.
My original plan was to make this New Year’s Reset recipe with raspberries (and I did) but I think blueberries are just easier to eat.
Quinoa
There was a day many moons ago when I came across the word quinoa and wondered how to pronounce it. I was saying “key-knowah” for the longest time. Now quinoa (keen-wah) is as permanent a part of my vocabulary as it is part of my pantry. Blueberry quinoa salad with halloumi is a good starter recipe if you haven’t used quinoa before.
My preferred quinoa is Ancient Harvest Harmony Quinoa. Some of the quinoa that you can buy premade from the salad bar at the grocery is really tiny and overcooked, so it’s a bit wimpy when you try to eat it. This product is fast and forgiving when it comes to preparation and looks gorgeous in a bowl with greens.
Warm Salads?
Blueberry quinoa salad with halloumi is served warmish, or at least room temp. In this recipe, the quinoa can be cooked in advance and brought to room temp or microwaved for about 30 seconds before mixing it with the greens and dressing.
Cooking Quinoa
Cooking quinoa is fast and easy. It’s a lot more forgiving than rice which will ruin your dish if you under or over cook it. To make perfect quinoa, simply rinse your quinoa with water using a handheld strainer (not absolutely necessary but a good idea) and dump it into a saucepan. Add an equal amount of water and swirl to make sure all the grains are submerged.
Bring to a simmer over medium heat. Once the water starts to boil, lower the heat to medium-low and let is simmer for about 10-12 minutes. You want the water to evaporate and the grains will uncurl their little tails. Remove from heat and let it cool to room temp. I always make a big batch when I’m making blueberry quinoa salad with halloumi and refrigerate any unused portion for later in the week.
Homemade Dressings
Blueberry quinoa salad with halloumi is dressed with a very simple vinaigrette.
Buying bottled salad dressing is totally unnecessary when it takes 2 minute to make your own.
Just whisk citrus juice and olive oil together and you have a dressing. Vinegar and olive oil will work just as well (I bet you have some exotic flavored vinegars in your pantry just begging to be used). Just season with salt and pepper and your done.
For blueberry quinoa salad with halloumi, I used champagne vinegar (white vinegar is fine) and olive oil, a squeeze of lime juice and a teaspoon of maple syrup for sweetness.
This will absorb into your warm quinoa so that it doesn’t taste too much like raw grain.
Big Cheese
I usually slice my halloumi cheese crosswise into strips before I sear them. But today I decided that it might look nicer for my recipe photos if I cut it lengthwise and seared a bigger piece before cutting it up.
I was able to cut this chunk into 3 large pieces. I only need one slice for blueberry quinoa salad with halloumi, so that leaves 2 pieces for other dinners. Check out the recipes for Halloumi and Snap Pea Salad with Honey Lime Dressing or Halloumi Panzanella to use up the extra.
This method made it much easier to get an even sear on the halloumi vs. using small pieces.
Protein Greens
The key to blueberry quinoa salad with halloumi is to use nice greens. I highly recommend Organic Girl Protein Greens. They are not too wimpy and not too bitter. I am usually an arugula addict, but store bought arugula is hit or miss (if you can even find it).
Remember to allow your quinoa to cool to room temperature before tossing it with your cold greens otherwise the greens will wilt and lose their crunch.
Blueberry Quinoa Salad with Halloumi
The first version of blueberry quinoa salad with halloumi was actually made with raspberries. That is a good option if you don’t have blueberries. As much as I like the taste of red raspberries, I don’t love the tiny seeds that come with them. Blueberries are just easier to eat.
Once your quinoa is ready and your halloumi is seared, the rest is a snap. I like to plate it deconstructed as show above before adding the dressing. Finish with a handful of pumpkins seeds and fresh mint. Use your fork to incorporate the dressing as you go.
Ingredients
- 1/2 cup quinoa
- 1/2 cup water
- 1/3 package halloumi cheese
- 1/2 tbsp coconut oil
- 1 tbsp champagne vinegar (or white wine vinegar)
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp maple syrup
- salt and pepper
- 1 avocado, sliced
- 1/2 cup fresh blueberries
- 1 cup salad greens
- 1/4 cup fresh mint, chopped
- 1/8 cup pepitas
Instructions
Cook the quinoa
- Rinse the quinoa in a hand strainer. Place it in a saucepan with the water over medium heat. Once it starts to simmer, lower heat to med-low and allow to simmer for 10-12 minutes or until the water is all absorbed. Remove from heat, toss with a fork and allow to cool to warm or room temperature.
Prepare the vinaigrette
- In a small bowl, whisk together the vinegar, olive oil, lime juice and maple syrup. Season with salt and pepper.
Sear the halloumi cheese
- Set a cast iron grill pan over medium heat. Slice a package of halloumi cheese lengthwise into 3 blocks. Save 2 of the slices for another use. Once the pan is hot, add coconut oil and allow it to melt. Sear the halloumi for about 2 minutes per side until golden. Remove and slice into strips or halves.
Assemble the salad
- In a serving bowl, arrange the quinoa, blueberries, avocado, greens and halloumi. Drizzle evenly with the dressing. Top with mint and pepitas. Serve. Use your fork to combine all the ingredients as you go.
Nutrition
Looking for more ways to use quinoa? Try Baked Cauliflower Quinoa Meatballs in Coconut Turmeric Sauce. I also love to use colorful quinoa to dress up vegetarian sushi rolls.
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