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

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Steps

  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!

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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 (6 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!

      Reply
  1. Lisa @ Greek Vegetarian
    October 21, 2013 at 11:57 pm (6 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)

    Reply
    • I Spy Plum Pie (admin)
      October 22, 2013 at 8:19 am (6 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!

      Reply
  2. Pip
    October 22, 2013 at 8:38 pm (6 years ago)

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

    Reply
    • I Spy Plum Pie (admin)
      October 22, 2013 at 9:24 pm (6 years ago)

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

      Reply

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