INGREDIENTS:
- 1 cup quinoa
- 1 teaspoon olive oil
- 180g haloumi, diced
- 3 cups red cabbage, finely shredded
- 3 carrots, sliced and roasted
- 2 zucchini’s, sliced and roasted
- 600g pumpkin, diced and roasted
- 400g can cannellini beans, rinsed, drained
- 1/4 cup parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoon lemon juice
- 1 teaspoon dijon mustard
- Optional* Shredded fennel
METHOD:
- Preheat oven to 180 degrees and roast pumpkin, carrot and zucchini until tender.
- Rinse quinoa under cold running water. Place in a saucepan with 1 1/2 cups of water. Set aside for 5 mins, to soak. Bring to boil on high heat. Reduce heat to low. Cover and simmer for 12-15 mins, until water has absorbed and quinoa is tender. Remove from heat, fluff up with a fork and set aside to cool slightly.
- Heat olive oil in a frying pan on medium. Cook haloumi, turning, for 2-3 mins, until, crisp and golden. Drain on paper towel.
- Place cabbage, cannellini beans, zucchini, pumpkin, carrot, parsley and haloumi in a large bowl. Add quinoa and toss to combine. To make the dressing, whisk together oil, lemon juice and mustard. Pour over quinoa salad and stir to combine. Spoon into bowls.
