Categories: haloumi, quinoa, salad

Ingredients

• Ingredients
• 1 cup Quinoa
• 1 tsp Olive Oil
• 180 g Haloumi, diced
• 2 cups White Cabbage, finely shredded
• 2 cups Red Cabbage, finely shredded
• 400 g can Cannellini Beans, rinsed, drained
• 2 Celery Stalks, trimmed, diced
• 1/4 cup Parsley, chopped
• Lemon Dressing 1/4 cup Extra Virgin Olive Oil
• 2 tbsp Lemon Juice
• 1 tsp Dijon Mustard

Directions

1. Rinse quinoa under cold running water. Place in a saucepan with 1 ½ cups of water. Set aside for 5 mins, to soak. Bring to boil on high heat. Reduce heat to low. Cover and simmer for 12-15 mins, until water has absorbed and quinoa is tender. Remove from heat, fluff up with a fork and set aside to cool slightly.

2. Heat olive oil in a frying pan on medium. Cook haloumi, turning, for 2-3 mins, until, crisp and golden. Drain on paper towel.

3. Place cabbage, cannellini beans, celery, parsley and haloumi in a large bowl. Add quinoa and toss to combine. To make the dressing, whisk together oil, lemon juice and mustard. Pour over quinoa salad and stir to combine. Spoon into bowls.

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