We’re getting the impression we’re supposed to be juicing right now.
There’s nothing wrong with a little green in the diet, but we just can’t muster the self-discipline for an all-liquid set-up at the moment. Check back in February or March or April…
This Warm Quinoa Salad from Finnish blogger Suvi Viitanen is much more our speed (if you’ve never had Halloumi you’re seriously missing out.) Minus the cheese, you’ve got quinoa, pomegranate and hazelnuts which is pretty much a super foods feast in our eyes. Serve it warm over greens (duh, kale is so hot right now) and watch yourself glow.
Warm Quinoa Salad with Halloumi and Pomegranate
2 cups quinoa
Handful chopped parsley
seeds from one pomegranate
1 packet of halloumi
Juice of 1 lemon
3 tablespoons olive oil
garlic clove, peeled and chopped
1/2 teaspoon salt
A handful of hazelnuts
1 teaspoon coriander seeds
1 teaspoon cumin
1 teaspoon paprika
Rinse quinoa thoroughly and cook according to package instructions. (1 cup quinoa need about 2 cups of water; boil for about ten minutes or until water is absorbed.)
Cut pomegranate into wedges, collect the seeds in a bowl and set aside. [Ed. note: Check out our pomegranate how-to!] Combine hazelnuts and coriander seeds and toast briefly on a frying pan until mixture is brown and fragrant.
Mix the quinoa, spices, olive oil, lemon juice, crushed garlic and chopped parsley together. Salt to taste – remember, halloumi is quite salty to begin with. Fry the halloumi in oil in a pan, browning both sides, and set aside on a plate.
Assemble, piling seasoned quinoa, pomegranate seeds, and halloumi on a plate. I finished with a dollop of Greek yogurt and a squeeze of lemon juice.