Red Quinoa with Pink Grapefruit, Orange, & Pecan Salad & Pan-Fried Halloumi

by Rachel Lim @ 02 Oct 2015

400ml water
200g red quinoa
50g halloumi cheese, pan-fried
Pecan salad, for serving
Lime juice and grape seed
oil vinaigrette, for drizzling
Kosher salt, to taste

Heat 400ml water in a saucepan over a medium heat to a boil. Add in the red quinoa and simmer until water has been fully absorbed, for about 12 minutes. Remove saucepan from the heat, and set aside the cooked red quinoa for about 5 minutes, and then fluff with a fork. Place the cooked red quinoa into the pecan salad. Add in the pan-fried halloumi cheese and drizzle with lime juice and grape seed oil vinaigrette. Season to taste with Kosher salt. Toss well. Serves 4

* This recipe can be found in September-October 2014 Issue.

Red Quinoa with Pink Grapefruit, Orange, & Pecan Salad & Pan-Fried Halloumi

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