Blueberry Quinoa Salad with Halloumi

Blueberries and quinoa get tossed with fresh greens and a simple vinaigrette and paired with seared halloumi cheese. A handful of pumpkin seeds makes this salad a protein triple-threat. This is a single serving recipe, adjust for larger quantities below.

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Prep Time: 5

Cook Time: 14

Total Time: 20

Course: Lunch, Main Course, Salad

Cuisine: Plant-Focused, Vegetarian

Keyword: avocado, blueberries, fresh herbs, halloumi, pepitas, quinoa

Servings:

Protein: 20g

Calories: 953

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

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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.

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