Quinoa and haloumi salad with chilli coriander dressing
- 09.03.2017
- 946
This vegetarian Quinoa and haloumi salad with chilli coriander dressing is a stylish addition to the dinner table. Proudly brought to you by Lemnos and the Taste team.
Recipe «Quinoa and haloumi salad with chilli coriander dressing» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 large kumara , peeled, halved lengthways, thickly sliced, 1 red onion, cut into wedges, 1 tsp cumin seeds, 1/2 tsp ground coriander, 1/4 cup olive oil , 2 cups Massel vegetable liquid stock, 1 cup quinoa, rinsed, drained, 1 cup coriander leaves , 1 long red chilli, seeded, finely chopped, 2 tbsp lemon juice, 1 cup mint leaves, 180g Lemnos Haloumi, thickly sliced crossways, Lemon zest, to serve.
Ingredients:
- 1 large kumara , peeled, halved lengthways, thickly sliced
- 1 red onion, cut into wedges
- 1 tsp cumin seeds
- 1/2 tsp ground coriander
- 1/4 cup olive oil
- 2 cups Massel vegetable liquid stock
- 1 cup quinoa, rinsed, drained
- 1 cup coriander leaves
- 1 long red chilli, seeded, finely chopped
- 2 tbsp lemon juice
- 1 cup mint leaves
- 180g Lemnos Haloumi, thickly sliced crossways
- Lemon zest, to serve
Instructions
- Preheat oven to 200°C. Line a baking tray with baking paper. Combine the kumara, onion, cumin, ground coriander and 1 tbs oil in a large bowl. Season with salt and pepper. Arrange in a single layer over the lined tray. Roast, turning occasionally, for 20 minutes or until golden brown and just tender. Set aside to cool slightly.
- Meanwhile, combine the stock and quinoa in a large saucepan over high heat. Bring to the boil. Reduce heat to low; simmer, covered, for 10 minutes or until tender. Remove from heat. Set aside, covered, for 10 minutes.
- Finely chop 1/4 cup of the coriander. Place in a screw-top jar with the chilli, lemon juice and half the remaining oil. Shake until well combined. Season with salt and pepper.
- Heat remaining oil in a large frying pan over high heat. Cook haloumi for 1-2 minutes each side or until golden brown. Transfer to a plate.
- Combine the kumara mixture, quinoa, mint and remaining coriander in a large bowl. Arrange on a serving platter. Top with haloumi and drizzle with coriander dressing. Serve immediately sprinkled with lemon zest.