This Kale, Quinoa and Halloumi Salad is the perfect dish for when you’re in need of a nutritious and delicious side. This recipe combines protein-rich quinoa with kale, red onion and crunchy almonds, all topped off with salty, halloumi cheese and an olive oil and lemon dressing. Cook the quinoa in advance and this dish can be on the table in less than 15 minutes. Whether you’re looking for a satisfying lunch or a colourful side dish for dinner, this salad will surely be a hit.
Can you make Kale, Quinoa and Halloumi Salad ahead of time?
Yes, you can cook the quinoa and refrigerate for up to 5 days. Freeze for up to 3 months. Thaw completely overnight in the fridge.
Is Kale, Quinoa and Halloumi Salad suitable for leftovers?
This salad keeps very well in the fridge for up to 3 days, even when coated in dressing. Serve it cold (including the halloumi).
Kale, Quinoa and Halloumi Salad
Share PrintIngredients
- 4 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 200 g (1 cups) quinoa, cooked (see instructions below)
- 135 g (2 cups) kale leaves, shredded
- ½ red onion, sliced
- 80 g (½ cup) almonds, roughly chopped
- 1 tbsp olive oil
- 180 g (6½ oz) halloumi cheese, sliced into 1 cm (½ inch) pieces
- Lemon wedges, to serve
Instructions
- In a small bowl, combine the salad dressing ingredients.
- Add the quinoa, kale, red onion and almonds to a large bowl. Drizzle over the dressing and toss to combine.
- Heat a large, heavy-based frying pan over medium–high heat. Add the olive oil and cook the halloumi with the large, flat side facing down for 1 minute, turning once halfway.
- Serve salad topped with halloumi and lemon wedges.
- Choose to cook your quinoa either in the microwave or on the stovetop.
- Rinse 1 cup (200 g) of quinoa in water and drain.
- Add the quinoa and 2 cups (500 ml) of water to a microwave-safe dish. Cover.
- Cook on high for 5 minutes. Stir. Cook for another 2 minutes.
- Allow to stand until cool. Leave the lid on. The quinoa will slowly absorb the remaining water.
- The quinoa is cooked when the grain turns translucent, and the germ of the kernel spirals out.
- Rinse 1 cup (200 g) of quinoa in water and drain.
- Add the quinoa and 2 cups (500 ml) of water to a saucepan.
- Bring to the boil, stir once and reduce to a simmer.
- Cover and cook for 15 minutes.
- Remove from the heat and allow to sit, covered, for a further 10 minutes.
- Remove the lid, fluff the quinoa using a fork and serve.
- The quinoa is cooked when the grain turns translucent, and the germ of the kernel spirals out.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Bridget says:
Hi. Is there a mistake in the amount of calories per serving?
Nicole says:
Hi Bridget, I really apologise but we have found some issues with our current nutrition calculator. We are in the process of swapping it for a new one. I have done a few calculations and it would actually be approx. 500 calories per serve. Nic x