February 28, 2023

Light meals are not just for warmer weather. Above all, we always crave colorful crunchy platters of protein loaded with fruits and veggies. Winter fruits and vegetables make lovely salads.

The base of this salad is make-ahead red quinoa. Additional protein comes from lightly sautéed halloumi cheese. Colorful crunchy chewy bits are baby arugula, green grapes, pistachios and shallot. Grab some clementines before their season ends. Use them as both key component and acidic juice for your vinaigrette.

Halloumi cheese (middle eastern cheese perfect for grilling or frying) is available in well-stocked grocery deli departments or international markets. Good substitutes are fresh mozzarella in brick form and blocks of feta cheese. Tofu would also work well.

Citrus Napa Cabbage Salad makes use of my clementine vinaigrette which involves reduction of the juice. Today my vinaigrette is a simple whisk of juice emulsified with a bit of Dijon mustard and lightly sweetened. Super easy.

You eat with your eyes first.

I hope this bright winter salad makes your eyes and  mouth happy.

Red Quinoa Halloumi Salad

recipe by Michele Humlan, The Good Eats Company

makes four servings

ingredients 

1 cup red quinoa
kosher salt
5 clementines
1 tablespoon pure apple cider vinegar
canola oil
1 tablespoon Dijon mustard
1/8 teaspoon finely ground white pepper
1 tablespoon agave syrup or honey
pinch of fine sea salt
4 cups baby arugula
½ cup raw or roasted pistachios
1 cup green grapes, cut halves
1 medium shallot, cut into rings
8 ounce brick of halloumi cheese*, cut into eight slices
* brick of fresh mozzarella, feta cheese or tofu may be substituted

directions

1. Rinse quinoa and bring to boil with 1 ¾ cup water and pinch of kosher salt in saucepan.
2. Stir and cook covered over low heat until tender, 15 minutes.
3. Let rest 10 minutes in covered pan, then fluff with fork.
4. Drain excess water if needed and place in large mixing bowl. Can be made ahead and chilled.
5. In small mixing bowl, whisk juice of one clementine with vinegar, mustard, sea salt, pepper and agave; gradually whisk in 3 tablespoons canola oil. Can be made ahead and chilled.
6. Peel and slice other 4 clementines.
7. Place heavy saute pan (cast iron or ceramic or safe nonstick) over high heat at least one minute.
8. Add 2 tablespoons canola oil and when oil shimmers, add halloumi slices.
9. Cook about 2-3 minutes each side until golden and remove from heat.
10. You’ll want the halloumi to be warm, so work quickly to plate salad on  large platter.
11. Toss arugula and red quinoa with most of the vinaigrette and add to platter.
12. Scatter grapes, clementine slices and pistachios over salad.
13. Warm halloumi cheese goes atop these.
14. Coat shallot slices with remainder of vinaigrette and add to salad.
15. Individual plates may also be plated instead of large platter.
16. Serve immediately.