Haloumi and Broccoli Quinoa Salad

Haloumi and Broccoli Quinoa Salad Recipe

Broccoli packs a powerful punch when it comes to antioxidants. This super vegetable is rich in two important phytonutrients — sulforaphane and indole-3-carbinol — which contribute to broccoli’s cancer-protective properties. Quinoa is full of health-boosting nutrients, including protein to support growth and repair of muscles, vitamin E for cardiovascular and skin health, and magnesium to support healthy nerve function and improve energy levels and quality of sleep. Quinoa is also an excellent source of fibre, which helps keep you regular and lowers cholesterol levels. Oranges are loaded with vitamin C, crucial for healthy adrenal glands, collagen production and a strong immune system. To get the most out of orange juice, squeeze oranges just before serving. Haloumi adds plenty of flavour, protein and calcium to this dish. Cheese is a good source of vitamin K2, needed to promote bone health.

Serves: 2–4

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Haloumi and Broccoli Quinoa Salad Recipe

By: Lisa Guy

Broccoli packs a powerful punch when it comes to antioxidants. Why not give this gorgeous salad recipe a whirl tonight?


Servings

2-4

Prep time

Cook time

Recipe


Ingredients

  • ½ cup uncooked quinoa
  • 140g broccoli florets, lightly steamed
  • 140g haloumi, sliced into thick slices
  • 1 cup red cabbage, shredded
  • 1 stalk celery, diced
  • Handful parsley
  • ½ red onion, finely sliced
  • 2 oranges, peeled & cut into pieces
  • 100g baby salad leaves

  • Dressing
  • Juice 1 orange
  • ¼ cup olive oil
  • 2 heaped tsp Dijon mustard
  • 3 tbsp red-wine vinegar

Method


  • Wash quinoa well to remove bitter coating, then add to medium saucepan with 1 cup of water. Bring to boil and reduce heat to simmer for 15 mins, until quinoa is light and fluffy. Add more water if needed. Place in medium bowl and set aside.
  • Add broccoli to quinoa.
  • Fry haloumi in hot frypan until browned both sides.
  • Gently toss haloumi, cabbage, celery, parsley, onion, orange and green leaves with broccoli and quinoa mix.
  • To make dressing, mix dressing ingredients together in a jar and shake well. Toss dressing through salad and serve. Leftover dressing stores well in the fridge in a sealed jar for a week.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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