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Recipe: haloumi and sprout quinoa with spiced yoghurt

07.06.19 Eat Blog SumoSalad

If you’re looking for a hearty vegetarian salad that you can serve up to friends, we’ve found an absolute winner. This haloumi and quinoa salad is healthy, delicious and so easy to make. Its from a brand new book from Australia’s national science research agency, the CSIRO. The book explores the latest science about the role of protein in our diets and the best quality sources to get it from. 

The science on protein intake can be confusing. It’s hard to know how much you really need and the easiest ways to meet your target once you’ve figured that part out! That’s why the CSIRO Protein Plus Nutrition and Exercise Plan is a great book to have in your healthy toolkit. It has delicious recipes, meal plans and a simple resistance exercise program that you can do at home! Plus, there’s delicious vegetarian options – like this haloumi and quinoa salad – that pack in a decent amount of protein, too.

This wholesome haloumi and quinoa salad has a surprising twist – it’s made with shaved Brussels sprouts and thinly sliced radishes, then topped off with thick slices of haloumi and dollops of peri peri yoghurt. You can serve this up as a main or as a side in a bigger spread.

Haloumi and sprout quinoa with spiced yoghurt

Preparation: 20 minutes
Cooking: 20 minutes
Difficulty: Easy
Serves: 4

Ingredients

  • 200g low-fat natural Greek-style yoghurt
  • 1 tbs peri peri sauce
  • 2 tbs finely chopped chives
  • 1 cup (190g) quinoa, well rinsed
  • Light olive oil spray, for cooking
  • 280g haloumi, thickly sliced (see notes)
  • 4 medium yellow squash, thickly sliced into rounds
  • 1 red onion, sliced into rings
  • 300g Brussels sprouts, trimmed and very thinly sliced
  • 4 red radishes, very thinly sliced into rounds
  • 28g slivered almonds, toasted
  • Mint leaves and lemon wedges, to serve

Instructions

  1. Preheat a large chargrill pan over high heat.
    Combine the yoghurt, peri peri sauce and chives in a bowl. Cover and chill until ready to serve.
  2. Cook the quinoa in a saucepan of boiling water over high heat for 15–18 minutes or until tender. Drain well, then transfer to a large heatproof bowl.
  3. Meanwhile, lightly spray the haloumi, squash and onion on all sides with olive oil. Chargrill, in batches, for 2–3 minutes or until tender and golden.
  4. Divide the quinoa and sprouts amongst four serving bowls. Lay the chargrilled haloumi, vegetables and radish on top and season with freshly ground black pepper. Sprinkle over the almonds and mint leaves and serve with the peri peri yoghurt and lemon wedges alongside.

Notes
If you want to reduce the salt content of the haloumi, place the slices in a bowl of water for 30 minutes to steep. Drain before use.

haloumi and quinoa salad

CSIRO protein plus book cover

 

Recipes extracted from CSIRO Protein Plus by Professor Grant Brinkworth, Dr Jane Bowen and Genevieve James-Martin. Available now, Macmillan Australia, RRP $34.99.

POSTED BY: Anthea England
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