Grilled Halloumi and Quinoa Salad

Grilled Halloumi and Quinoa Salad {Apartment 302}

If I told you I had grilled cheese for dinner, you’d probably assume I meant the delicious toasty, cheesy sandwich that I happen to have an unnatural obsession with love.  But no!  This time I meant I had cheese that I grilled!  Now if you are wondering how long I had to scrub a horrendously gooey cheese mess off my grill, then I would like to introduce you to halloumi, the cheese that’s made to grill!  Seriously, is there anything cheese can’t do?!?!  Halloumi is a sheep and/or goat’s milk cheese with a really high melting point.  This means it grills like a beauty!  It gets a nice golden crust and gooey, melty inside.  Cheese heaven, I am telling you.  The texture reminds me of squeaky mozzarella but the taste is salty like feta.  It’s the perfect cheesy compliment to this fresh and zesty salad.  It’s a great, light vegetarian meal, perfect after indulging in a little too much [insert food that makes you lose all will power until it’s completely hoovered up here].  So go out and track down some halloumi, you can thank me later for your new favourite salad addition.

Grilled Halloumi {Apartment 302}

Grilled Halloumi and Quinoa Salad

From The Kitchn

Serves 2 as a main, 4 as a side/appetizer

  • 2 tsp red wine vinegar
  • 1/2 tsp sugar
  • 1 small clove garlic, chopped
  • 1/8 tsp red pepper flakes
  • Kosher salt (I used sea salt)
  • Freshly ground black pepper
  • 1/2 cucumber, peeled and diced
  • 1 scallion or green onion
  • 1/2 cup quinoa
  • 1 cup water
  • 2 Tbsp extra virgin olive oil
  • 1/2 lemon
  • 1/4 cup chopped flat leaf parsley
  • 2 Tbsp chopped mint
  • 3 cups lettuce leaves, arugula,or other salad greens
  • 8 ounces halloumi cheese, cut into 8 slices
  1. In a medium bowl, whisk together red wine vinegar, sugar, garlic, red pepper flakes, and a dash of salt and pepper.  Add cucumber and scallion and toss to combine.  Cover and let stand.
  2. Place quinoa and water in a small saucepan.  Bring to a boil, cover, and simmer over low heat.  Simmer for about 15 minutes, or until all liquid is absorbed.  Remove from heat and let stand for 5 minutes.  Fluff quinoa with a fork and spread on a parchment-lined baking sheet to cool.
  3. In a large bowl, whisk together olive oil and 2 teaspoons lemon juice.  Add cooled quinoa, parsley, mint and lettuce to the bowl and toss to coat.
  4. Heat a grill pan or skillet over medium heat (no oil) and grill the halloumi until golden, about 2 minutes on each side.  (Cheese can also be grilled in a panini press, or an electric grill.)  When done, squeeze a little lemon juice over the cheese.
  5. Arrange quinoa salad on two plates and top with halloumi and cucumbers (without liquid).
  6. This can be made up to a day ahead and refrigerate.  For best texture, add the lettuce and grill the halloumi just before serving.

Grilled Halloumi and Quinoa Salad {Apartment 302}

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4 thoughts on “Grilled Halloumi and Quinoa Salad

  1. samantha says:

    i LOOOOOVE halloumi! i’m going to experiment making some of my own since it’s SUPER expensive at the markets around here. 🙂 your salad looks superb!!!

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