Quinoa Salad With Halloumi And Pomegranate

• 1 cup quinoa
• 1 clove garlic, crushed
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1/4 cup olive oil
• 1/2 cup loosely packed fresh mint leaves
• 4 oz baby spinach leaves
• 1/2 cup sunflower seeds, toasted
• 8 oz halloumi, cut into 1/4-inch slices
• 3/4 cup Greek yogurt
• 1/3 cup pomegranate seeds

1. Bring quinoa and 2 cups water to a boil in a medium saucepan. Reduce heat to low; cover and simmer for 15 mins, or until tender. Drain; cool slightly.
2. Combine garlic, lemon juice, spices and 1 tbsp oil in a large bowl; season to taste. Add quinoa, mint, spinach and sunflower seeds; toss gently to combine.
3. Heat remaining oil in a large skillet on high heat. Cook halloumi for 1 min each side, or until golden.
4. Serve quinoa salad topped with halloumi, yogurt and pomegranate seeds.

quinoa, clove garlic, lemon juice, ground cumin, ground coriander, olive oil, mint leaves, baby spinach, sunflower seeds, halloumi, greek yogurt, pomegranate seeds

Taken from recipes-plus.com/api/v2.0/recipes/36450 (may not work)