Recipe: Asparagus and Haloumi Quinoa Salad

Now that asparagus is back in season I wanted to use it in a salad for my work lunches this week. I have been on a bit of a goats cheese kick lately but decided to pair it with another of my favourite cheeses – haloumi – in a fresh and delicious quinoa salad. It turned out really well and I found myself looking forward to lunch at work even more than usual – and that’s saying something!

Ingredients List

  • 1 cup quinoa
  • Juice of 1 lemon
  • 2tbs olive oil
  • 1tbs honey
  • 2 bunches asparagus
  • 180g haloumi
  • 1 red capsicum
  • Rocket



  1. Rinse the quinoa then place in a pot with 2 cups cold water. Bring to the boil then simmer with the lid ajar for 15 minutes
  2. Combine the lemon juice, olive oil and honey in a small container and whisk until smooth. Season, then set aside
  3. Remove any woody parts of the asparagus, cut into thirds and then cook in boiling water for 2 minutes. Drain, then refresh in icy water to stop it cooking
  4. Cut the haloumi into small pieces and brown on both sides in a small pan
  5. Chop the capsicum into small strips
  6. Place the quinoa in a serving bowl then add the asparagus, haloumi, capsicum and rocket. Toss to combine
  7. Pour over the dressing
  8. Enjoy!



What seasonal vegetables are you excited to be seeing at the moment?

6 Comments on Recipe: Asparagus and Haloumi Quinoa Salad

    • I Spy Plum Pie (admin)
      October 22, 2013 at 8:18 am (11 years ago)

      Yeah, it’s nice and light but also filling (if that makes sense!) and doesn’t involve turning on the oven! Perfect for warm weather!

  1. Lisa @ Greek Vegetarian
    October 21, 2013 at 11:57 pm (11 years ago)

    Well this salad is definitely going on my list of things to make this week, even with Melbourne’s weather going back to non-salady winterous proportions. There was a big bunch of asparagus in my veggie box this week, and a bag full of green beans which I think will work really well with this salad.
    Lisa @ Greek Vegetarian recently posted…Spectacular Santorini and a recipe for Santorinian Tomato Fritters (Tomatokeftethes)

    • I Spy Plum Pie (admin)
      October 22, 2013 at 8:19 am (11 years ago)

      Yum, green beans would be excellent! I had a big bag in my veggie box too but they went in a curry instead!

  2. Pip
    October 22, 2013 at 8:38 pm (11 years ago)

    Delicious! Modified slightly with white quinoa and spinach 🙂 Thanks for the inspiration, sis!

    • I Spy Plum Pie (admin)
      October 22, 2013 at 9:24 pm (11 years ago)

      Glad to hear you liked it! Any colour quinoa works, I just happened to have the red in my cupboard!


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