Friday, June 15, 2018
HALLOUMI AND QUINOA SALAD WITH SUMAC-LIME DRESSING
BY JENNIFER BARTOLI AND THE CANADIAN LIVING TEST KITCHEN
Sumac, a fragrant and tangy Middle Eastern spice, adds tons of flavor to the simple dressing in this salad. If you can't find it on store shelves, substitute with sweet paprika. Also, feta makes a suitable stand-in for the firm, salty halloumi. To enjoy this salad on the go, pack the dressing in a separate airtight container. Right before eating, drizzle the dressing over the salad, reseal the container and shake to coat.
Portion size 2 servings
Credits: Canadian Living Magazine: September 2015
3 cups lightly packed baby spinach
1 1/2 cup cold cooked quinoa
2 plum tomatoes chopped
1/3 cup cubed halloumi cheese
16 mint leaves torn
3 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1 teaspoon ground sumac
1/2 teaspoon liquid honey
pinch each salt and pepper
1 clove garlic smashed
Sumac-Lime Dressing: In a small bowl, whisk together oil, lime juice, sumac, honey, salt, and pepper; stir in garlic. Let stand until fragrant, about 15 minutes; discard garlic. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Quinoa Salad: Meanwhile, in a separate bowl, combine spinach, quinoa, tomatoes, halloumi, and mint. (Make-ahead: Layer in an airtight container and refrigerate for up to 6 hours.) Add dressing; toss to coat.
Tip from The Test Kitchen: Freeze cooled cooked quinoa in freezer-safe bags for up to one month and thaw it in portions as needed.
per serving: about
Fibre5 gSodium419 mgSugars6 gProtein12 gCalories431.0Total fat30 gPotassium655 mgCholesterol27 mgSaturated fat8 gTotal carbohydrate31 g%RDI
Iron24.0Fibre0.0Folate59.0Calcium20.0Vitamin A51.0Vitamin C42.0