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
Steps
- 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
- Combine the lemon juice, olive oil and honey in a small container and whisk until smooth. Season, then set aside
- 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
- Cut the haloumi into small pieces and brown on both sides in a small pan
- Chop the capsicum into small strips
- Place the quinoa in a serving bowl then add the asparagus, haloumi, capsicum and rocket. Toss to combine
- Pour over the dressing
- Enjoy!
What seasonal vegetables are you excited to be seeing at the moment?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
vegeTARAian
October 21, 2013 at 10:08 pm (11 years ago)Oh I love the sound of this! A perfect summer salad
vegeTARAian recently posted…German chocolate cake smoothie
I Spy Plum Pie (admin)
October 22, 2013 at 8:18 am (10 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!
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 (10 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!
Pip
October 22, 2013 at 8:38 pm (10 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 (10 years ago)Glad to hear you liked it! Any colour quinoa works, I just happened to have the red in my cupboard!