Description
A hearty and colorful salad featuring caramelized roasted vegetables, protein-packed quinoa, and salty, seared halloumi cheese drizzled with a zesty lemon-maple dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 250g halloumi cheese, sliced
- 1 large sweet potato, cubed
- 1 red bell pepper, chopped
- 1 medium zucchini, sliced
- 1 red onion, wedged
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400F (200C).
- Toss cubed sweet potato, bell pepper, zucchini, and onion with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until caramelized.
- Rinse quinoa and simmer with water or broth for 15 minutes until liquid is absorbed. Let it rest for 5 minutes.
- Heat a non-stick pan over medium-high heat. Sear halloumi slices for 2-3 minutes per side until golden brown.
- Whisk together olive oil, lemon juice, and maple syrup in a small bowl.
- In a large bowl, combine the warm quinoa and roasted vegetables. Fold in fresh parsley.
- Drizzle the dressing over the salad and top with the seared halloumi slices.