Quinoa Salad

I made a yummy salad on Christmas day that was something I wouldn’t normally do but it was YUM and thought I’d share it with you guys. It was based on a salad that I made from Jamie Oliver’s Super Food book ( a jewelled tabouleh that he serves with eye fillet). We had it with a little ocean trout fillet with a little sumac and cumin on it and quickly seared in a hot pan….perfect combo!

Middle eastern inspired Quinoa Salad (serves 8-10)

2 cups quinoa
Bunch mint
Bunch parsley
Pistachios (roasted and roughly chopped)
Haloumi (cooked and roughly chopped)
Pomegranate
Lemon Zest
Persian fetta

Dressing
Olive Oil
Lemon Juice
1 garlic clove grated
Salt & Pepper

1. Cook the quinoa to the instructions on the packet (make sure you rinse before cooking)

2. Cook the haloumi and set aside, roast the pistachios & roughly chop and set aside. Pull some leaves off the mint & parsley and then roughly chop the rest

3. Throw the cooked and cooled quinoa into a bowl and add in the pistachios, haloumi and herbs and cut the pomegranate in half and hold it in your open hand with the skin side down then using the back of a spoon whack the pomegranate until the little jewels pop out. It’s messy and delicious!

4. Combine the dressing in a jar and give a good shake before adding to the salad. Use as much oil as you want (if you like more dressing add more) I probably used about 1 cup of olive oil and then used ratios of the lemon juice and salt & pepper to taste, pour over the salad and give it a good mix

5. Place into your serving platter/bowl and add the leaves you pulled off on top with some extra pistachios, some lemon cheeks and some persian fetta on top and lots of lemon zest

Perfect with any kind of meat or as a meal on its own. Loved it!

[gmc_recipe 16168]

How’s the leftovers at your place going?
Loving salads this time of the year too?

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