Dianne says, “Clean and uncomplicated. Brimming with nutritional super-powers, this textural quinoa salad bowl is given a flavour boost with pan-seared halloumi. Light and fresh, yet completely satisfying.
Made with equal quantities red and white quinoa, flash-fried chard, roasted pumpkin seeds and of course, everyone’s favourite cheese, fried halloumi. The dressing is a quick shake-up in a jar combination of cumin, chilli, lemon and peppery extra virgin olive oil. As a plant-based protein, quinoa absorbs flavours easily making it an ideal choice for either savoury dishes or sweet porridge based breakfasts. When making salads, remember to drain the cooked quinoa thoroughly as any excess water will dilute the dressing and result in a watered-down flavour.”
Quinoa, chard & halloumi salad
Serves 2 as a main, 4 as a side
1 cup quinoa (I use a combination of red and white)
olive oil, for cooking and dressing the salad
200g chard, finely chopped
zest and juice of half a lemon
1/2 teaspoon ground cumin
1/2 teaspoon dried red chilli flakes
40g rocket, finely chopped
100g halloumi, cut into chunky cubes
1/4 cup toasted pumpkin seeds
Cook the quinoa according to pack instructions. Drain thoroughly and set aside to ‘air-dry’ for about 30 minutes.
Heat 1 tablespoon olive oil in a pan and flash fry the chard until wilted. Season with salt and a generous grinding of black pepper. Add the quinoa to the chard and season with lemon zest and juice, cumin and chilli. Remove from the heat, toss through the finely chopped rocket and drizzle with about 2 tablespoons extra virgin olive oil. Transfer to a serving bowl.
Pan fry the halloumi until golden on both sides. Spritz with lemon juice and a little sea salt. Top the quinoa with the halloumi cubes and scatter with toasted pumpkin seeds.
Serve either warm or at room temperature.
Michael’s wine recommendation – CLICK HERE
Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.
Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.
Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”
Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.
She’d love to hear from you – CLICK HERE