Skip to navigation Skip to content
Recipes

Crispy Quinoa, Cucumber, Apple, Pomegranate & Halloumi

Published on

By Esther Samson

Back to the journal Back to the journal
Servings: 4 servings Preparation: 5 to 10 minutes. Cook time: 30 to 35 minutes. Total time: 35 to 45 minutes.

This crispy quinoa salad combines Gen V mini cucumbers, Gen V crunchy lettuce, apples, and pomegranate arils for a fresh and colourful dish. Grilled halloumi adds a golden, savoury element, while the pomegranate molasses dressing brings sweet and tangy flavours. Perfect as a light lunch or a shareable side dish.

Cuisine style
  • Contemporary Cuisine
Category
  • Salad
Cooking method
  • Oven

Ingredients

250 ml (1 cup) cooked quinoa

4 Gen V mini cucumbers, cubed

1 head Gen V Crunchy Lettuce, thinly sliced into strips

2 apples, cubed

1/2 cup (120 ml) pomegranate arils

160 g halloumi, cubed

60 ml (1/4 cup) pomegranate molasses

60 ml (1/4 cup) olive oil

Salt and pepper, to taste

Preparation

  1. Preheat oven to 425°F (220°C). Spread cooked quinoa on a sheet pan. Drizzle with olive oil, then season with salt and pepper. Bake for 20 to 25 minutes, stirring halfway through, until quinoa is crisp and golden.
  2. In a skillet over medium heat, heat a drizzle of olive oil. Add the halloumi cubes and cook for 2 to 3 minutes on each side, until golden brown. Remove from heat and set aside.
  3. In a small bowl, whisk together the pomegranate molasses and olive oil. Season with salt and pepper to taste.
  4. In a large bowl, combine cucumbers, apples, lettuce, pomegranate arils, grilled halloumi and crispy quinoa.
  5. Pour the dressing over the salad and toss gently to coat all the ingredients. Serve immediately.

Keywords

  • crispy quinoa salad
  • roasted quinoa recipe
  • grilled halloumi salad
  • Gen V mini cucumbers
  • Gen V crunchy lettuce
  • apple pomegranate salad
  • pomegranate molasses dressing
  • vegetarian salad recipe
  • fresh crunchy salad
  • healthy quinoa salad

Products used