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!
Ingredients:
quinoa (I used a mix of red, white and black but any variety will do)
rocket
smoked salmon
halloumi cheese
olives kalamata
olive oil
lemon
salt
pepper
Method:
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!
