Warm Quinoa Salad with Grilled Haloumi

Serves: 4
Preparation Time: 15
Cooking Time: 25


  • 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 270 g jar chargrilled red capsicum, sliced
  • 500 ml (2 cups) Campbell’s Real Stock - Vegetable
  • 200 g quinoa, rinsed, drained
  • ½ tsp sugar
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 250 g haloumi, sliced 


  1. Heat 1 tbsp oil in a medium sized saucepan over medium-high heat. Cook onion and capsicum, stirring, for 2-3 minutes, until onion is soft. Set aside.

  2. Add Campbell’s Real Stock to a medium sized saucepan, bring to the boil. Add quinoa, cover and cook according to packet directions.

  3. Preheat grill to high. For the dressing mix sugar, lemon zest and juice with remaining oil. Season and set aside.

  4. Grill haloumi for 3-4 minutes each side, until golden and crisp. Serve quinoa topped with the haloumi, drizzled with the dressing.


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