Warm Beetroot & Quinoa Salad with Halloumi

This is a perfect light Friday supper option courtesy of Fallon & Byrne.

Warm Beetroot & Quinoa Salad with Halloumi

Serves 4

357 Kcal per serving


250g pack x 1 cooked baby beetroot (diced)

200g raw quinoa (rinsed in cold water)

1 large orange (peeled and segmented, keep juice for dressing)

4 spring onions (finely chopped)

20g flat leaf parsley (roughly chopped)

30ml balsamic vinegar

200g pack x 1 Toonsbridge halloumi cheese (cut into 8 slices)

Seasoning Castillo De Canena picual olive oil (or any good olive oil)

Maldon sea salt


– To cook the quinoa, place in a pot with 500ml of water & a pinch of salt. Bring to the boil then simmer for 10-15 mins, or until all the water has been absorbed. Leave to sit for 5 minutes then fluff up with a fork.

– In another pot, heat the beetroot with the balsamic vinegar and the leftover orange juice. Fold in through the quinoa along with the spring onions and herbs, and 1 tbsp of good olive oil.

– Heat the Halloumi under a hot grill.

– To serve, split the quinoa between four bowls, and top each one with two slices of Halloumi and a few orange segments.

Love this? Share it!

What do you think? Add a comment here
Follow us
Read next
5 Reasons Turmeric Is Great For Your Skin

Turmeric is a spice traditionally used in Indian and Asian cooking. It adds depth of flavour…