Quinoa, Halloumi And Fresh Corn Salad Recipe

Name: Quinoa, Halloumi And Fresh Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 4 Ears of corn, shucked; 1 cup Cherry tomatoes, halved; 1/4 cup Mint, roughly chopped (plus some whole leaves to scatter atop the finished dish); 1/4 cup Cilantro, roughly chopped (plus some whole leaves to scatter atop the finished dish); 2 Scallions, thinly sliced; 1 Package of helium, cut into 1 inch cubes; 4 teaspoons Chili powder, divided; 3 Limes, juiced; 3 tablespoons Extra virgin olive oil; 1/4 cup Pepitas

Servings: persons

1 cup quinoa
4 Ears of corn, shucked
1 cup Cherry tomatoes, halved
1/4 cup Mint, roughly chopped (plus some whole leaves to scatter atop the finished dish)
1/4 cup Cilantro, roughly chopped (plus some whole leaves to scatter atop the finished dish)
2 Scallions, thinly sliced
1 Package of helium, cut into 1 inch cubes
4 teaspoons Chili powder, divided
3 Limes, juiced
3 tablespoons Extra virgin olive oil
1/4 cup Pepitas

1
Make quinoa: Measure 1 cup quinoa and 1 3/4 cups water into saucepan with a three-finger pinch of salt. Bring water to boil and then lower the heat to simmer. Cover with lid and cook for 10 to 15 minutes, until quinoa has absorbed all of the liquid. Remove from heat and allow to cool for a few minutes, and fluff fork.
2
Grill corn: Drizzle corn with olive oil and sprinkle with 2 teaspoons chili powder and a generous pinch of salt. Grill corn on high heat until it begins to develop char marks. Allow corn to cool and then cut the kernals off the cob and into a bowl.
3
Toast pepitas: Lightly toast pepitas in a skillet on medium heat with a small drizzle of olive oil, just enough to coat the seeds. Stir frequently and remove the seeds from heat once they have become crunchy and slightly browned.
4
Make halloumi croutons: Heat a skillet on high with a glug of olive oil. Fry cheese until golden brown on all sides, flipping with spatula throughout the cooking process. Drain excess oil off croutons by resting on a paper towel lined plate.
5
Assemble salad: Combine cooled quinoa, corn, sliced tomatoes, chopped herbs, lime juice, olive oil, remaining two teaspoons of chili powder and half of the halloumi cheese and pepitas. Toss to combine and adjust seasoning as needed. Pile the salad into a bowl and top with the rest of the cheese, peptias and extra herbs.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup quinoa, 4 Ears of corn, shucked, 1 cup Cherry tomatoes, halved, 1/4 cup Mint, roughly chopped (plus some whole leaves to scatter atop the finished dish), and more.

Yes, Quinoa, Halloumi And Fresh Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa, Halloumi And Fresh Corn Salad

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