Stone Fruit Salad with Quinoa, Arugula, and Halloumi
Prep time
Cook time
Total time
Author: Maria Adams (adapted from the 2018 Coop calendar)
Recipe type: salad, grill, cookout, dinner, side
Serves: 4
Ingredients
SALAD
1 cup quinoa
¾ cup vegetable stock (or chicken if not vegetarian)
¾ cup water
1 tablespoon extra-virgin olive oil
4 nectarines, peaches, or plums (or a combination), pitted and sliced
8 ounces of halloumi, sliced
6-8 cups of arugula
¼ cup fresh basil, chopped
2 tablespoons of chives, chopped
½ cup blackberries
DRESSING
3 tablespoons of extra-virgin olive oil
Juice of 1 lemon
1 tablespoon maple syrup (or honey)
¼ teaspoon coarse Kosher or sea salt
Instructions
Rinse quinoa and add to a pot with the stock and water. Bring to a boil and then cover, reduce heat, and simmer for 20 minutes. Remove from heat and let cool.
Spray grill with cooking spray or rub with oil. Preheat.
Add halloumi and fruit slices and grill for about 3 minutes on each side, or until grill marks appear.
Place the cooled quinoa in a bowl or on a large plate. Add the arugula and then top with the grilled fruit and halloumi. Add the chives, fresh basil, and blackberries.
Drizzle with the dressing and toss to combine. Enjoy!
Recipe by Hälsa Nutrition at https://halsanutrition.com/stone-fruit-salad-with-quinoa-arugula-and-halloumi/