Carrot And Quinoa Salad With Teriyaki Dressing
This colourful recipe showcases raw carrots, cooked quinoa, grilled halloumi, and a teriyaki dressing. A comforting winter salad packed with flavours – and it's really easy to make.
Substitute:
- No quinoa? Use cooked rice instead.
- No halloumi? Swap for paneer.
- No maple syrup? Try with runny honey.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
300 g Rainbow carrots (or any carrot)
200 g Quinoa (cooked)
200 g Halloumi (cubed)
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
Recipe:
- Cut the carrots into small, thin batons, using a julienne peeler or knife.
- Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Cook the halloumi cubes for 5-6 minutes, until golden.
- 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.
- Add the quinoa, carrots, teriyaki halloumi and 2 tbsp olive oil to a large bowl. Mix well to combine and season to taste with salt and pepper.
- Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
Leftovers
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/gas mark 4, for 20-25 minutes.
