I am passionate about cooking - I have always been pursuing happiness through good food, fine wine, my dogs, and of course, with my family and friends!
Being raised in a home where good home cooking was shared with friends and family almost every other day, it was not difficult at all to embrace the concept of “you live to eat”.
Quinoa Salad with Edamame and Organic Halloumi Charalambides Christis
Ingredients
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300g Organic Halloumi, Charalambides Christis, sliced thinly (0.7 cm)
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150g White Quinoa, well rinsed
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150g Red Quinoa, well rinsed
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300g Edamame Beans, frozen
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100g Sweet Corn, frozen
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½ cup Brazil Nuts
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3 Spring Onions, white and green parts thinly sliced
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¼ cup Parsley, leaves picked and finely chopped
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1 tsp Sweet Paprika
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8 tbsp Extra Virgin Olive Oil
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2 tbsp Honey
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40ml Lemon Juice
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1 Lemon Zest
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1 tsp Sea Salt
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½ tsp Freshly Ground Black Pepper
Instructions
Prepare the dressing by whisking together in a bowl the lemon juice, lemon zest, honey, and 6 tablespoons of olive oil with the salt and pepper. Add the parsley and paprika and stir well. Pour half the dressing into the serving bowl and set aside.
Meanwhile, preheat the oven to maximum, using the grill/broil setting with a rack positioned almost at the highest level.
Bring a large pot of salted water to a boil and add the edamame. Simmer for 3’, then add the corn, simmering for another 3’. Remove from the pot, drain, rinse with cold water, and let them drain. Afterward, add these to the serving bowl where we have poured half of the dressing, and mix.
Using the same pot with salted water, bring to a boil and add the quinoa. Bring the water back to a boil, reduce the heat, and simmer for about 12’. It will be ready when the texture changes. Drain, rinse with cold water, let it drain, and add to the serving bowl.
In a medium pan over high heat, add the Brazil nuts and stir frequently until they get a bit of color. Remove from the heat and let them cool. Then, chop them coarsely and add to the serving bowl along with the spring onions and mix.
Using an ovenproof dish, add the remaining 2 tablespoons of olive oil, place the halloumi slices, and grill for 4’. Then, flip them and grill for another 3 minutes until they are golden.
Add the halloumi slices on top of the salad, pour the remaining dressing, and serve.
