Cherry, Herb, Halloumi and Quinoa Salad
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Ingredients
- 2 medium beets
- 1 tablespoon fennel seeds
- 3 tablespoons extra-virgin olive oil
- 1/4 cup of water
- 1 tablespoon red wine vinegar
- 1 tablespoon granulated sugar or honey
- Kosher salt and cracked black pepper to taste
- 1 cup quinoa
- 2 cups water
- Juicy pinch salt
- 1 cup cherries, pitted and cut in half
- 1 cup dill, finely chopped
- 1 cup parsley, finely chopped
- 1 cup cilantro, finely chopped
- 1/4 red onion, finely chopped
- 250 gram halloumi, pat dry and cut into cubes
- 2 tablespoons extra virgin olive oil
- 1 tsp fennel seeds, ground
- 1 small garlic clove
- 1 heaping tsp honey
- 2 tsp apple cider vinegar
- ½ cup olive oil
- 1 lemon zested and juiced
- 1 tsp kosher salt
- cracked black pepper
Beets
Quinoa
Salad
Vinaigrette
Directions
Beets
Preheat the oven to 425
Scrub the beets and place on a roasting tray with the fennel seeds, extra virgin olive oil, water, vinegar, sugar and season well with kosher salt and cracked black pepper. Cover with tinfoil and place in the preheated oven for 35 minutes. Remove the foil once a knife can run through easily and then roll around in the juices. Place back in the oven and let the sugar and oil create a glaze on the skin. Love the flavor you get from that.
Quinoa
place the quinoa, water and salt in a pot and bring to a boil. Cover and turn down to a simmer. Let cook for 12 min on low. Turn off heat and keep covered until ready to use.
Vinaigrette
Crush the fennel seed with the garlic and place at the bottom of the salad bowl. Add in the honey, vinegar, lemon zest, lemon juice, kosher salt, cracked black pepper and then slowly stream in the extra virgin olive oil. Add in the cooked quinoa, chopped dill, parsley, cilantro, cherries, chopped beets, fried halloumi and chopped red onion. Toss and taste. Serve and enjoy.