Lyndi’s Halloumi, Brown Rice & Quinoa Salad
Easy
< 30 Minutes
Serves 4
Lyndi’s Halloumi, Brown Rice & Quinoa Salad
Ingredients
Method
Heat a non-stick frying pan. Cut halloumi into strips and add to the hot frying pan. Cook for 5-7 minutes, turning halfway until the halloumi is golden. Remove from the pan. Add the pine nuts into the pan and cook for 3 minutes or until golden.
Meanwhile, heat the SunRice Brown Rice & Quinoa in the microwave according to packet instructions.
Combine the salad ingredients together on a platter, layering as you go. Start with the brown rice and quinoa, tomatoes, cucumber, herbs, halloumi, pomegranate seeds and pine nuts.
Serve with the dressing.
Notes
- This recipe uses SunRice Cook & Serve Brown Rice and Quinoa (cooked rice and quinoa). If you want, you can cook your own. Simply buy a bag of raw SunRice Brown Rice and Quinoa blend and cook according to the packet instructions.
- You can serve this recipe in a salad bowl or on a platter.
- This recipe is naturally gluten-free. Be sure the halloumi you use is gluten-free.
- Swap the halloumi for avocado for a dairy-free option.
- If you can’t find pomegranate seeds, use ¼ cup of dried currants instead.
- If pine-nuts aren’t your thing, use pumpkin seeds instead.
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Lyndi’s Halloumi, Brown Rice & Quinoa Salad
Easy
< 30 Minutes
Serves 4
Ingredients
Method
Heat a non-stick frying pan. Cut halloumi into strips and add to the hot frying pan. Cook for 5-7 minutes, turning halfway until the halloumi is golden. Remove from the pan. Add the pine nuts into the pan and cook for 3 minutes or until golden.
Meanwhile, heat the SunRice Brown Rice & Quinoa in the microwave according to packet instructions.
Combine the salad ingredients together on a platter, layering as you go. Start with the brown rice and quinoa, tomatoes, cucumber, herbs, halloumi, pomegranate seeds and pine nuts.
Serve with the dressing.
Notes
- This recipe uses SunRice Cook & Serve Brown Rice and Quinoa (cooked rice and quinoa). If you want, you can cook your own. Simply buy a bag of raw SunRice Brown Rice and Quinoa blend and cook according to the packet instructions.
- You can serve this recipe in a salad bowl or on a platter.
- This recipe is naturally gluten-free. Be sure the halloumi you use is gluten-free.
- Swap the halloumi for avocado for a dairy-free option.
- If you can’t find pomegranate seeds, use ¼ cup of dried currants instead.
- If pine-nuts aren’t your thing, use pumpkin seeds instead.