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
- Make dressing and set aside.
- 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
