Kale, Halloumi + Quinoa Salad | Gluten Free, Vegetarian

kale-halloumi-quinoa-salad

The number one way to make kale more appealing? Add halloumi. And lots of it.

kale-halloumi-quinoa-salad

The second way? By massaging it in a little oil and lime juice. You basically just remove the stems from the kale, tear them into small, bite sized pieces, pour over the oil and lime juice and squeeze/knead them in your hands for 1-2mins. Yes, you’ll probably look and feel like a bit of a plonker, sitting there massaging a big bowl of leaves. You might question how it is you got to this point in your life where you’re actually doing something like this. Hell, you might even be envious of your kale “because why do my veggies get a massage when it is *I* who so desperately needs one?”

BUT, all that aside, it really makes the difference between cardboard-like kale and pliable/softened/semi-appealing kale. I’m not selling it well, am I? Look, you’ll just have to trust me on this. I wouldn’t steer you wrong… would I?

To the massaged kale, I added some quinoa that I cooked in some veggie stock I made a week ago. It was a really simple stock, made from just our veggie scraps actually. You can check out THIS INSTA POST if you’d like more details on it!

kale-halloumi-quinoa-salad

Then went in some crispy halloumi, pecans, sliced pear and some balsamic vinegar and olive oil to bring it all together. 

kale-halloumi-quinoa-salad

I honestly only threw the pear in because our fruit bowl was overflowing with them and I desperately needed to eat them before they went to waste. But it ended up working so wonderfully with the crunchy pecans and helped to balance out the slight saltiness from the halloumi. It’s definitely a new favourite combination of mine now!

kale-halloumi-quinoa-salad

If and when you try this recipe out, please feel free to comment below or tag me in your photo on Instagram so I can see your creation and share it on my page! 

Enjoy lovelies,

Laura xx

Kale, Halloumi and Quinoa Salad
Serves 3
A nourishing and delicious kale and quinoa salad, topped with crispy halloumi, crunchy pecans and sweet, ripe pear slices.
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup quinoa, rinsed under water in a fine sieve
  2. 1 and 1/2 cups water or vegetable stock
  3. 1 tbsp olive oil/coconut oil for cooking
  4. 200g halloumi, sliced
  5. 1/2 bunch kale, stems removed and leaves torn into bite sized pieces
  6. 2 tbsp extra virgin olive oil
  7. Juice of half a lime
  8. 1 tbsp olive oil/coconut oil for cooking
  9. 200g halloumi, sliced
  10. 1 ripe pear, cored and thinly sliced
  11. 1/2 cup pecans
  12. 2 tbsp balsamic vinegar
  13. 1 tbsp olive oil
Instructions
  1. Cook your quinoa in the water or vegetable stock.* (See notes for cooking options).
  2. Set quinoa aside to cool.
  3. While the quinoa is cooling, heat a tablespoon of olive oil in a pan and fry your halloumi slices. They will only need a little over a minute on each side (or until they are golden brown and crispy).
  4. Set cooked halloumi aside.
  5. Add the kale to a large mixing bowl and pour over the two tablespoons of olive oil and lime juice.
  6. Massage the leaves with your hands for 1-2 minutes. You'll feel the kale start to soften and the colour will deepen.
  7. Add the quinoa, halloumi, pear, pecans, balsamic vinegar and olive oil to the kale and toss until well mixed.
  8. Serve as is!
Notes
  1. * I cook my quinoa in my rice cooker in the same way I cook my rice, and it usually takes about 15-mins to do. But if you don't have a rice cooker, you can put the rinsed quinoa and water/stock into a small pot. Bring it to the boil and then turn the heat down and let it simmer gently for 15mins, or until the water has absorbed.
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