Quinoa Salad with Haloumi and Sweet Potato
Prep time
Cook time
Total time
Recipe type: Vegetarian and Salad
Serves: 4
  • Dressing:
  • 2 tbsp lemon juice
  • pinch of sugar
  • 1 tsp Dijon mustard
  • 1 tbsp natural yoghurt
  • ¼ cup olive oil
  • Clove of garlic crushed
  • Pinch of cracked black pepper and salt to taste
  • Salad ingredients:
  • 4 Sweet potatoes wedged
  • Coconut/vegetable oil for cooking
  • 1 sliced jalapeno chilli
  • 250g Haloumi, sliced thin
  • 1½ cups quinoa, cooked
  • baby spinach leaves, basil and mint leaves
  • Handful of walnuts, sunflower seeds and pumpkin seeds
  • Handful of pomegranates
  • 2 Spring onions/shallots
  1. Salad Dressing:
  2. Place all ingredients into a container with a sealed lid . Shake to combine.
  3. Salad:
  4. Preheat oven to 200ºC .
  5. Place the wedged sweet potatoes, oil and chili peppers into a bowl and toss lightly.
  6. Place the potatoe mixture onto a baking tray and roast for 30minutes or until golden brown.
  7. Toast the walnuts, sunflower and pumpkin seeds .
  8. Heat the oil in a frying pan and cook the haloumi in batches for 2-3 minutes on either side or until golden. Drain on paper towels.
  9. Cook quinoa according to packaging. It usually just requires bowling water poured over it and left for 5minutes to allow the quinoa to absorb the water. I like to add a teaspoon of chicken stock powder for extra taste.
  10. Assemble the salad by placing baby spinach, basil and mint in a bowl, add quinoa, nuts and seeds and pour salad dressing over, and toss lightly.
  11. Top with pomegranates and haloumi.
  12. Plate the potatoes and add the salad for a healthy lunchtime treat.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/quinoa-salad-with-haloumi-and-sweet-potato/