Lyndi’s Halloumi, Brown Rice & Quinoa Salad

Lyndi’s Halloumi, Brown Rice & Quinoa Salad

Easy

< 30 Minutes

Serves 4

Lyndi’s Halloumi, Brown Rice & Quinoa Salad

Ingredients Method

Ingredients


SR MWR Brand Quinoa 250g FOP Repurpose ID99534

Method


  1. 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.

  2. Meanwhile, heat the SunRice Brown Rice & Quinoa in the microwave according to packet instructions.

  3. 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.

  4. 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.

Discover more inspiration with #SunRice

Lyndi’s Halloumi, Brown Rice & Quinoa Salad

Easy

< 30 Minutes

Serves 4

Ingredients


Method


  1. 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.

  2. Meanwhile, heat the SunRice Brown Rice & Quinoa in the microwave according to packet instructions.

  3. 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.

  4. 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.