Halloumi & Quinoa Fattoush Salad

Makes 2 servings
20 Minutes

Ingredients

⅓ cup Quinoa (dry)

2 tbsps Extra Virgin Olive Oil (divided)

2 oz Halloumi (cut into large pieces)

½ Whole Wheat Pita (roughly torn)

1 tbsp Lemon Juice

Sea Salt & Black Pepper (to taste)

1 cup Cherry Tomatoes (halved)

½ Cucumber (quartered)

¼ cup Mint Leaves (roughly torn)

 

Directions

1. Cook the quinoa according to package directions. Allow the cooked quinoa to cool slightly.
2. Heat 1/3 of the oil in a pan over medium high heat. Add the halloumi slices to the pan and cook until browned, about one to two minutes per side. Set aside.
3. In the same pan, add the pita and cook until slightly toasted and then set aside.
4. In a small bowl, whisk together the remaining oil, lemon juice, salt and pepper to taste.
5. In a large bowl, add the cooked quinoa, cherry tomatoes, and cucumber. Add the dressing and toss to combine. Top with the pita, halloumi, and mint. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days.

Gluten-Free: Use a gluten-free pita or omit.

Make It Vegan: Omit the halloumi cheese or replace it with vegan cheese or tofu.

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Be well,

Lisa

 

Disclaimer: The information provided in this article is not meant to replace treatment with a licensed health care practitioner. It is for informational purposes only. Consult with a licensed health care professional to determine which treatments are safe for you.