Monday 13 April 2015

Red Quinoa, Kale, Chorizo and Haloumi Salad

Red Quinoa, Kale, Chorizo and Haloumi Salad

  • 150g kale, trimmed
  • 2 1/2 cups red quinoa
  • 500ml chicken or vegetable stock
  • 1/2 cup flat-leaf parsley leaves
  • 500g Haloumi, thinly sliced
  • Sliced chorizo 
  • Olive oil for brushing
  • 2 tbsp lemon juice
  • 1 tsp sweet smoked paprika
  • 1 tbsp olive oil

Place the quinoa and stock into a saucepan over a medium-high heat and bring to the boil.  Reduce the heat to low, cover and cook for 12-14 minutes or until the stock has been absorbed.  Cut the kale into large pieces and place in a heatproof bowl.  Pour over boiling water and leave to stand for 5 minutes.  Drain and pat dry with kitchen roll.  Toss the kale with the quinoa and parsley.  To make the dressing, combine the lemon juice, paprika and oil, pour over the salad and toss to combine.  Heat a non-stick frying pan over a medium-high heat.  Brush the Haloumi with a little oil and cook for 1-2 minutes each side or until golden, place the chorizo in at the same time.  Divide the salad between serving plates and top with the Haloumi and chorizo.

Recipe adapted from Donna Hey Fresh and Light

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