Quinoa Salad with Red Cabbage, Apple, Carrot, and Halloumi
A vibrant fall and winter salad with quinoa, red cabbage, carrot, and apple. Topped with grated pan-fried halloumi, toasted pecans, and parsley.
Equipment
- box grater
- sauce pan / small pot
- frying pan (stainless steel or non-stick)
- large mixing bowl
Ingredients
Salad
- 1 cup uncooked tricolor quinoa
- ½ cup chopped pecans 70 g
- 7 oz. halloumi cheese grated, approx 2. cups | 200 g
- 2 medium orange carrots grated, approx. 2 cups
- 2 medium red apples grated, approx. 2 cups
- 2 cups chopped red cabbage 180 g
- ¼ cup chopped curly parsley handful
- 2 Tbl finely minced shallots
Dressing
- 2 Tbl lemon juice
- 1 tsp Dijon mustard
- ¼ cup olive oil
- pinch of salt to taste
Instructions
- Cook the quinoa: Rinse the quinoa under cold water. Add the quinoa and 2 cups of water to a small pot. Bring to a boil, then reduce the heat to low, cover with a slight crack, and gently simmer until all the water is absorbed (about 10 minutes). Taste for doneness. If necessary, add a splash more water and continue cooking.Remove from heat, fluff with a fork, and transfer to a large mixing bowl to cool.
- Toast the pecans: Toast the chopped pecans in a dry skillet over medium heat, shaking the pan often to prevent burning. They're ready when fragrant and slightly darkened. Transfer to the mixing bowl and wipe the skillet clean.
- Grate and pan-fry the halloumi: Grate the halloumi using the largest holes on a box grater. When you get close to the end, simply tear it into small pieces to avoid cutting your fingers. Add a drizzle of olive oil to the skillet and heat over medium. Add the halloumi and toss to coat. Cook until golden brown, stirring occasionally to prevent sticking. The halloumi will first release its liquid before browning. Transfer to the bowl and let cool.
- Prepare the remaining ingredients: Grate the carrots on the largest holes of your grater. Cut the four sides of each apple away from the core and grate on the largest holes (no need to peel). Chop the red cabbage and parsley. Finely mince the shallots. Add everything to the mixing bowl.
- Make the dressing and assemble: In a small bowl, mix together all the dressing ingredients. Pour over the salad and toss well to combine.