summer abundance quinoa salad with fried halloumi
Let’s freshen up after eating too many tortilla chips this weekend, shall we? Summer Abundance Quinoa Salad with Fried Halloumi is like a cleansing shower for your digestion. Full of bright berries and cherries, nutritious quinoa, hearty halloumi, and dressed with an herby peach vinaigrette sure to take you back for seconds.
We’ve a storm brewing in the Caribbean, kids. As for my awareness, well, that was far delayed until my mom informed me Saturday that Elsa approaches our viewing area pretty directly. More than likely, the cell won’t develop beyond a Tropical Storm once it finishes its assault on Cuba – our summer storms produce stronger and more fearsome conditions than a lot of tropical systems do of late – but still warrants attention and respect. We bought plenty of beer and Belvitas, at least. I guess J got a couple waters too. That’s relatively important.
Call this Hurricane Hue. This salad is a song of summer. Better yet, a very easy creation. The only cooking involved is a quick pan fry of a halloumi block.
Never tried halloumi? It’s a treat! Trader Joe’s seems to only carry it in summer for whatever reason, but I’ve seen it around all year. The hard “squeaky cheese” as some dub it is a combo of goat and sheep’s milk and hails traditionally from Cyprus. Pretty rad invention. A suitable centerpiece for many a dish, no goo or melting of which to worry.
Prep some quinoa with your preferred method of cooking. I popped mine in the rice cooker, then let it cool for awhile so it didn’t wilt my arugula on contact.
After slicing and frying the halloumi a couple minutes, all that’s needed is to cut up some plump strawberries and cherries, a soft avocado, and gather some tufts of greenery. I love arugula and use it as the base for most of my salads, but spinach would be great and I’d imagine spring mix too if those are more your schtick.
Arrange the goodies as you please, and top with some big basil leaves.
Don’t forget the dressing! Shake or blend up some olive oil, white balsamic vinegar, peach jam (so perfect for such a seasonal bowl), fresh basil, garlic, honey, and a bit of salt and pepper. Pour it as generously as you wish over your portion, and save the rest for leftovers or even for basting fish or chicken in a later meal.
So purrrdy.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
If you reside in the line of Elsa, take the warnings and watches seriously and please be safe. Don’t flip shit and buy out all the toilet paper and water, just stock up enough in case power goes kaput, reinforce anything needing reinforcement, get out of your surrounds if they seem unstable, and keep an eye on the weather authorities for further direction.
More salads to try:
Salted Watermelon Arugula Salad with Basil Balsamic Vinaigrette
Hot Honey Blackened Shrimp Caesar Salad
Crispy Everything Buffalo Tofu Salad with Avocado Ranch
Ingredients
- 8 oz halloumi
- 1 cup strawberries, halved
- 1/2 cup cherries, halved
- 1 cup cooked quinoa
- 4-6 cups mixed greens (I used arugula)
- 1 avocado
peachy balsamic vinaigrette
- 1/3 cup olive oil
- 3 tbsp white balsamic vinegar
- 2 tbsp peach jam
- 1 tbsp honey
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- kosher salt and pepper, to taste
Instructions
- Heat a large skillet over medium. Line a plate with paper towels.
- Slice halloumi into 8 roughly equal slabs (about 1 oz each). Add a drizzle of olive oil to the skillet. Fry halloumi 2-3 minutes per side until golden and crisp. Remove to plate for draining.
- In an airtight jar, combine vinaigrette ingredients. Shake vigorously until emulsified. Alternatively, you can blitz the ingredients in a food processor until creamy and combined.
- To assemble the salad: place greens in a large bowl or platter. Arrange strawberry and cherry halves throughout. Slice avocado thinly and wedge around the perimeter. Finish with halloumi slices down the center. Serve with vinaigrette!
Notes
- Keep the vinaigrette separate from the salad if you plan to store leftovers. This prevents the greens from getting soggy.
