Halloumi & Cranberry Quinoa Salad

0.5 serve of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.

Serves: 2

Preparation time: 10 minutes

Cooking time: 20 minutes


  • 1/3 cup quinoa
  • 1 tbsp olive oil
  • 100g halloumi, sliced
  • 1 cup mushrooms, sliced
  • 10 Brussel Sprouts, quartered
  • 1/3 cup dried cranberries
  • Juice of half a lemon

Chunky Parsley Sauce:

  • 1 small bunch parsley
  • 2 tbsps slivered almonds
  • 1 clove garlic, sliced
  • 1 tbsp lemon juice
  • ¼ cup olive oil


  1. Place quinoa in a small saucepan, cover with about 2 cups of hot water and bring to the boil. Reduce heat to a simmer and cook for 15-20 minutes or until tender.
  2. Make parsley sauce by combining parsley, almonds, garlic and lemon juice in a small food processor. Blend until well chopped. Add oil and process until combined.
  3. Meanwhile, heat canola oil in a large non-stick frying pan over high. Add halloumi and cook, turning once, until golden brown on both sides. Remove halloumi and add mushrooms, cooking on each side until golden. Remove mushrooms from the pan and add Brussels sprouts. Cook for 2-4 minutes or until bright green but still a little crunchy.
  4. Drain any leftover liquid from quinoa, transfer to a bowl. Stir through cranberries, mushrooms and Brussels sprouts. Squeeze the remaining lemon over the quinoa. Divide quinoa between two serving plates. Top with halloumi and serve with the parsley sauce.

Recipe and image courtesy of Sprout Cooking School.

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