Quinoa Salad Recipe With Halloumi & Coconut Cilantro Dressing Will Leave You Speechless by Jan Mostrom

I know, I know, it’s another salad recipe. But friends, this quinoa salad with vegetables, halloumi and coconut cilantro dressing is so wonderful! Let me tell you why...

This quinoa salad recipe uses so many great vegetables available right now from the farmers market or your local grocery, and includes the salty and wonderful addition of halloumi, a cheese that is great to pan-fry or grill because of It’s high heat point. This deliciousness is added to quinoa, a wonderful protein-rich and gluten-free grain, and topped with the velvet coconut and cilantro dressing that just adds a fresh and wonderful taste to everything. So healthy and delicious!

To make this grain salad recipe you will need quinoa, squash, corn on the cob, bell peppers, cherry tomatoes, halloumi cheese, fresh cilantro, olive oil, jalapenos, unsweetened coconut milk, lemons for juicing, ground cumin and salt.

This salad is loaded with healthy ingredients. You will get the health benefits of quinoa, the health benefits of squash, the health benefits of bell peppers, the health benefits of corn, the health benefits of tomatoes and the health benefits of cilantro.

Serve this quinoa salad for lunch, as a vegetarian dinner or as a side dish with your favorite protein. If you love this salad recipe as much as we did, let us know in the comments section below.

Cuisine: American
Prep Time: 20 minutes
Cook/Rest Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients

Salad 

• 1 cup quinoa (uncooked)
• 1 large yellow squash or zucchini, sliced
• 3 ears corn on the cob, kernels cut from the cobs
• 2 sweet bell peppers
• 1 pint (2 cups) cherry tomatoes
• 8 ounces halloumi cheese, cut into bite-sized pieces
• 1/4 cup fresh cilantro, packed
• extra virgin olive oil

Dressing

• 3/4 cup cilantro, packed
• 1 large jalapeño, seeds removed (see Recipe Notes)
• 13.5 ounces (1 can) full-fat unsweetened coconut milk
• juice from 1 large lemon (about 3 tablespoons)
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt

Recipe Notes

• If you want to add a bit more heat and have a good blender, add some or all of the jalapeño seeds.

• Use a sharp knife to cut the vegetables.
  

• Store any leftover salad in an airtight container in the fridge.

Here's how to make it: 

1. Make the quinoa according to package directions. When finished place quinoa in a large serving bowl and set to the side to cool.
   
2. Add all the dressing ingredients to a blender.
   
3. Blend until smooth. Set aside.
   
4. Place a large skillet with olive oil on medium heat.
   
5. Add the halloumi to the hot oil. Cook without moving for 3 to 4 minutes.
   
6. Flip the cheese over and cook on the other side for 3 to 4 minutes, or until lightly browned.
   
7. Add the corn and squash to the halloumi pan. Season with a pinch of salt. Cook, stirring often, about 8 to 10 minutes.
   
   
   
8. Add the cooked vegetables to the quinoa and let sit for 15 minutes to cool. (You want to give the mixture time to cool so the vegetables stay raw and crunchy.)
   
   
9. After 15 minutes add the tomatoes, peppers and cilantro and mix well.
   
10. Add 1/2 the dressing and mix. Taste to see if more dressing or salt is needed then serve and enjoy!
    
    
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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