Quinoa Salad with Halloumi

by: Margherita Romagnoli

  • Preparation 7 min
  • Cooking 18 min
  • Portions 3 pers.

Ingredients needed

Serves 4

  • 1 cup quinoa
  • 2-3 radishes
  • 10-12 cherry tomatoes
  • A few lettuce leaves
  • 1 green onion, finely sliced
  • 10-12 slices halloumi cheese
  • 5-6 tbsp Favuzzi Moderate olive oil
  • Favuzzi Essential balsamic vinegar, to taste
  • Favuzzi Fleur de sel

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Steps of preparation

  1. Rinse quinoa under cold water in a sieve, then drain.
  2. Transfer quinoa to a medium-sized pot with 2 cups water. Bring to the boil over high heat, cover, and cook for 10 minutes.
  3. Remove from heat and leave to rest for 5 minutes, covered.
  4. In the meantime, finely slice the radishes and tomatoes.
  5. In a large serving bowl, combine the vegetables, onion and quinoa.
  6. Add the oil and balsamic vinegar to taste, then add a pinch of salt.
  7. In a pan over medium-high heat, brown the halloumi slices 2 to 3 minutes on each side.
  8. Serve the quinoa salad with a few lettuce leaves and 3 or 4 halloumi slices.

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