Quinoa Tabbouleh Salad with Grilled Halloumi
Feel free to leave off the cheese with this or substitute chopped or crumbled feta instead. It is excellent with grilled meat and falafel, too.
Servings: 4
Ingredients
- 1 cup uncooked quinoa rinsed very well
- 1 ¾ cups water
- 1 ¼ tsp Kosher salt, divided
- 1 cup cucumber (or to taste) unpeeled, seeds removed, small diced
- 1 ½ cups cherry tomatoes (quartered) seeds partially removed and drained in a colander
- 1 cup green onions (sliced) green and white parts
- 1 cup flat leaf (Italian) parsley finely chopped
- ½ cup mint leaves finely chopped
- 1 ½ tsp Kosher salt (divided)
- 3 T lemon juice
- 3 T extra virgin olive oil
- ½ tsp Baharat seasoning (optional) can substitute equal parts paprika, cumin and cinnamon OR ground cumin.
- ½ tsp ground black pepper
- 1 package halloumi or feta cheese cut into ¼ inch slices
- 4 pita breads (small) can substitute 2 large pitas
Instructions
- Rinse quinoa well in a fine wire mesh strainer for at least 1 minute. Drain and place in a medium saucepan. Add 1 ¾ cups water and ¼ tsp salt and bring to a boil. Cover the pot and reduce the heat to medium. Cook for 12 to 15 minutes until the liquid is mostly absorbed. Remove from heat and cover the top with a clean cloth dish towel. Replace the top and let the quinoa sit to steam for another 10 minutes. Fluff with a fork.
- While the quinoa is cooking, prepare all the vegetables, herbs and other ingredients. Begin with the cherry tomatoes, removing some of the seeds and placing them in a colander to drain while you chop the remaining ingredients.
- Combine the quinoa, veggies, 1 tsp salt, ½ tsp pepper (or to taste), ½ tsp Baharat seasoning, lemon juice and olive oil. Toss gently to combine. Taste and season to taste with additional lemon juice, salt, pepper and Baharat.
- Cut halloumi in ¼ inch slices. Heat a non stick skillet over medium high heat. Grill cheese in the pan until browned on each side and warmed through.
- Serve salad with grilled halloumi and toasted pita bread.