This summer quinoa salad is a mix of sweet peach, grilled halloumi, chickpeas, and crunchy vegetables, all brought together with a simple citrusy dressing. It’s an easy, balanced meal that’s perfect for warmer days and works just as well for a quick lunch as it does for a relaxed dinner.
Ingredients (1 serving)
-
- 60 g quinoa (dry weight)
- 100 g chickpeas, drained and rinsed
- 70 g halloumi
- 1 small peach (about 110 g, pitted and sliced)
- 100 g cherry tomatoes, halved
- 100 g cucumber, chopped
- 30 g rocket (about 1 handful)
- 1 tbsp pumpkin seeds
- 1 tsp olive oil
- 2 tbsp lemon or lime juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Method
- Cook the quinoa according to the packet instructions. Once cooked, fluff with a fork and allow it to cool slightly.
- Slice the halloumi and grill or fry in a dry pan until golden on both sides.
- Prepare the vegetables and peach while the quinoa and halloumi are cooking.
- Make the dressing by combining the olive oil, lemon or lime juice, and Dijon mustard in a small jar. Shake well until emulsified.
- Add the quinoa, chickpeas, vegetables, rocket, and pumpkin seeds to a bowl. Top with the grilled halloumi, drizzle over the dressing, and toss to combine.
Tips & Variations
- Fresh herbs like mint, basil, or parsley work beautifully with the peach and halloumi combination.
- Swap quinoa for couscous, bulgur, or pearl barley, or replace chickpeas with lentils for a different variation.
