Warm Quinoa Salad with Grilled Halloumi

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tbsp extra-virgin olive oil
• 1 small red onion, sliced
• 1 large roasted pepper from a jar, thickly sliced, or a handful of ready-roasted sliced peppers
• 200g quinoa
• 500ml vegetable stock
• small bunch flat-leaf parsley, roughly chopped
• zest and juice 1 lemon
• large pinch sugar
• 250g pack halloumi cheese, cut into 6 sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the quinoa and vegetable stock in a saucepan and bring to a boil. Cover, reduce to low and simmer for about 15 minutes until the stock is absorbed. Take off the heat, keep covered for 5 minutes, then fluff with a fork.

2. Heat 1 tablespoon of the olive oil in a frying pan over medium heat. Add the sliced red onion and the large pinch of sugar and cook for about 8 minutes, stirring often, until soft and golden. Tip into a large bowl.

3. Whisk the lemon zest and juice with the remaining 2 tablespoons of olive oil to make a dressing.

4. Wipe out the frying pan and heat it over medium-high. Add the halloumi slices in a single layer and cook for about 2 minutes per side until golden and crisp at the edges.

5. Add the warm quinoa, sliced roasted pepper and chopped parsley to the bowl with the onion. Pour over the lemon dressing and toss well.

6. Divide the quinoa salad between plates and top with the hot grilled halloumi slices. Serve warm.