Mediterranean Quinoa Salad with Grilled Halloumi

Mediterranean Quinoa Salad with Grilled Halloumi

WITH GO RAW SPROUTED SALAD TOPPERS

Serves 2

vegan, gluten-free, nut-free

Ingredients

  • 2 cups cooked quinoa
  • ½ cup cherry tomatoes, quartered
  • ½ cumcumber, cut into strips
  • 1 yellow bell pepper, diced
  • ¼ cup fresh sweet corn kernels
  • ¼ cup cucumber, diced
  • 1 tbsp fresh parsley, roughly chopped
  • 1 tbsp fresh basil, cut into ribbons
  • 1 tsp cumin
  • 1 tsp sumac
  • 1 tsp dried oregano
  • 1 cup halloumi cubes, grilled, sautéed, or cooked on a grill pan
  • 1 tbsp garlic oil or regular olive oil
  • Juice of ½ seared lemon
  • salt & pepper to taste
  • ½ cup Go Raw Sea Salt & Cracked Pepper Salad Toppers
Dressing
  • ¼ cup tahini
  • juice of one small lemon
  • 1 tbsp coconut aminos
  • Salt & pepper
  • Water to thin

Directions

  1. Make dressing and set aside.
  2. In a large bowl combine all salad ingredients. Plate and drizzle with dressing.Top with additional salad toppers and fresh herbs for garnish.

Recipe and photo by Dana Plucinski