The mark of a good salad is the fact that it is considered more than a bit of roughage on the side. A few stray leaves or ancillary boiled broccoli sprigs chucked onto the plate as an afterthought certainly doesn’t warrant a recipe of its own. But a salad that can be eaten as the star of the meal or all on its own certainly does. This quinoa salad after-all has all the valuable tastes and components that one would expect in a delicious and nutritious meal.
This halloumi, smoked salmon and quinoa salad is easy to prepare and packed full of protein and flavour. Great for taking on picnics or for a work lunch. It is also great for taking as a plate to dinner parties and goes perfectly with a crisp glass of Riesling. There are no quantities for this quinoa salad as you can really mix and match as you please. It really is that simple to prepare!
quinoa (I used a mix of red, white and black but any variety will do)
As you have seen with the fact that there are no quantities for this recipe there is very little technique to this recipe.
Cook the quinoa using a ratio of 2:1 water to quinoa in a pot. Bring to the boil and then turn the heat to low and simmer with a lid on for about 15-20 minutes (until the water has evaporated). Leave to cool.
In a fry pan heat a little oil until hot and then add in slices of halloumi cheese. Fry until they are golden brown on each side.
Mix all of the ingredients togther, sprinkle over a generous amount of extra virgin olive oil and lemon. You may need to add salt, but taste first – this recipe has a number of very salty ingredients – chances are that you will not need to add much or any at all. Crack over some pepper and serve.
Inspiration on a plate!