Quinoa salad with Tenderstem®, soy beans & chilli dressing served with BBQ Halloumi & spring onion kebabs
A lovely veggie-friendly salad recipe packed with flavour and goodness. It takes next to no time to make.
5 minutes preparation
15 minutes cooking
For the Dressing
- 3 tbsp olive oil
- Juice and zest of 1 lemon
- 2 long red chillies, finely chopped
- 2 cloves of garlic, crushed
- A small bunch of flat leaf parsley, chopped
- Salt and freshly ground black pepper
For the Kebabs
- 2 packs of halloumi cheese, each cut into 6 cubes
- A bunch of spring onions cut into 3 cm lengths
- 4 long wooden skewers, soaked in cold water for 30 minutes
For the Quinoa
- 1 packet Quinoa
- 150g Soy beans (or peas)
In a mixing bowl whisk together the olive oil, lemon juice and zest, chilli, garlic and parsley. Season to taste with salt and black pepper.
Add 2 tablespoons of the dressing to another bowl, and toss in the halloumi and the spring onions. Set aside to marinate whilst you make the salad.
Cook the quinoa according to the packet instructions - about 12-15 minutes - and toss through the rest of the dressing whilst still warm.
Blanch the Tenderstem® and soy beans (or peas) in boiling water for 3 minutes until just tender but with plenty of bite. Drain well and toss through the quinoa. Taste to check the seasoning, adding a little more salt and pepper if necessary. Set aside while you finish the kebabs.
Take a wooden skewer and thread alternately with halloumi and pieces of spring onion. Heat a BBQ or griddle pan to hot and cook the kebabs for 2-3 minutes on each side until the halloumi is crisp on the outside. Serve immediately with generous helping of salad.