Hey y’all! Today I’m excited to share a fresh and delicious recipe that’s all about flavors and good vibes—Rocket & Pear Quinoa Salad. This dish is perfect for a light lunch or as a side at your next gathering. With the crunch of the pears and the creaminess of halloumi, it’s a true crowd-pleaser. Let’s dive right into it!
Rocket & Pear Quinoa Salad
Get ready to tantalize your taste buds with this delightful salad that’s packed with nutrients and flavor. You won’t even miss the meat!
### Ingredients:
- 1 cup quinoa
- 2 cups water
- 2 cups fresh rocket (arugula)
- 1 ripe pear, thinly sliced
- 1 cup cooked beetroot, diced
- 150g halloumi cheese, sliced
- 1/4 cup toasted walnuts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions:
- Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and let it simmer for about 15 minutes or until the water is absorbed. Once done, fluff with a fork and let it cool.
- In a skillet over medium heat, add a bit of olive oil and fry the halloumi slices until golden brown on both sides. Remove from heat and set aside.
- In a large bowl, combine the cooled quinoa, fresh rocket, sliced pear, and diced beetroot. Toss them gently to mix.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle this dressing over the salad and toss to coat everything evenly.
- Top the salad with the golden halloumi slices and sprinkle the toasted walnuts for that extra crunch.
- Give it a taste, adjust the seasoning if needed, and serve it up fresh!
This Rocket & Pear Quinoa Salad is not just pleasing to the palate but also colorful and vibrant! It’s a wonderful dish to share with friends and family. Enjoy every bite and spread the love!
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