Quinoa Salad with Roast Vegetables and Haloumi
- Main meals
Recipe supplied by Anne and Peter Blakeway from Deli on Devonport
22 Devonport Road, Tauranga
1 red capsicum, chopped roughly
1 yellow capsicum, chopped roughly
1 red onion, sliced
1 courgette, sliced
1 small carrot, peeled and chopped roughly
1 tablespoon olive oil
2 cloves garlic
1 cup quinoa
Salt & pepper
1 cup spinach, chopped roughly
150g haloumi cheese, grilled until golden brown
Vinaigrette dressing (see below)
Roast chopped vegetables (except spinach), garlic and olive oil in a pre-heated oven at 180°C for 30 to 40 mins until golden brown.
Meanwhile, wash quinoa with cold water in a sieve and squeeze dry in a clean tea towel. Place quinoa in a pan, place over a medium heat and fry until lightly toasted. Cover with boiling water and simmer gently until all the liquid has been absorbed.
Remove vegetables from oven and add to quinoa with spinach and seasoning. Add dressing and mix well. Place in a bowl with grilled haloumi on top as a garnish and serve.
½ tablespoon smooth Dijon mustard
50ml red wine vinegar
50ml balsamic vinegar
100ml hazelnut oil
100ml avocado oil
100ml olive oil
½ teaspoon salt
6 turns white pepper
1 clove garlic, peeled and crushed
Place all the ingredients into a blender and blitz for 60 seconds. Strain through a fine sieve.