Carrot And Quinoa Salad With Teriyaki Dressing

Colourful salad showcasing raw carrots cut in julienne, cooked quinoa, grilled cubed halloumi, and a teriyaki dressing made from soy sauce, rice wine vinegar, maple syrup, garlic and ginger. A great comforting winter salad packed with flavours and really easy to make. 


  • No quinoa? Use cooked rice instead.
  • No halloumi? Try with paneer instead. 
  • No maple syrup? Use runny honey instead. 

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 2


300 g Rainbow carrots

200 g Quinoa (cooked)

200 g Halloumi

1 tbsp Soy sauce

2 tbsp Rice wine vinegar

2 tbsp Maple syrup

2 Garlic cloves (chopped)

1 tbsp Ginger (chopped)

Olive oil

Salt & pepper


  1. Cut the carrots into thin and small batons, using a julienne peeler or knife. 
  2. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Cook the halloumi cubes for 5-6 minutes, until golden.
  3. Add the ginger, garlic, soy sauce, rice vinegar, and maple syrup. Stir well to coat, cook for 1-2 minutes and turn off the heat. 
  4. In a large bowl, combine the quinoa, carrots, teriyaki halloumi and 2 tbsp olive oil.
  5. Mix well to combine and season to taste with salt and pepper. 
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How to store

Store in an airtight container, in the fridge for up to 3 days. 


Stuffed peppers: Cut a couple of peppers in half lengthwise and stuff with the leftovers. Drizzle with olive oil and bake at 180 C/160 fan/4 gas mark, for 20-25 minutes.