Quinoa Orange Salad

Ingredients

• 125 g quinoa
• 2 oranges
• 1 Red Onion
• 80 g mixed greens (about 2 handfuls; e.g., arugula, field salad)
• 2 basil stems
• 1 Avocado
• 4 tbsp olive oil
• 1 tsp sugar
• Salt
• Pepper
• 4 tbsp sherry vinegar
• pomegranate seeds
• 125 g halloumi

Instructions

1. 1.

   Rinse quinoa thoroughly under warm water in a sieve to remove bitterness, then drain.

2. 2.

   Bring quinoa and 250 ml water to a boil in a pot, simmer for about 15 minutes. Remove from heat, cover, and let stand for 10 minutes until liquid is absorbed.

3. 3.

   Peel oranges so that the white pith is removed. Cut each orange lengthwise, then slice crosswise into rounds. Peel onion, cut lengthwise, then slice crosswise into strips.

4. 4.

   Wash and dry greens, shake off excess water, and tear basil leaves. Peel avocado, halve it, remove the pit, and cut flesh lengthwise into thin slices.

5. 5.

   For the dressing whisk 3 tbsp olive oil, sugar, a pinch of salt and pepper, and vinegar together. Gently press half a pomegranate on a cutting board to loosen seeds, then remove them and mix with the dressing.

6. 6.

   Carefully combine prepared ingredients and dressing with quinoa. Heat remaining olive oil in a pan and fry halloumi pieces over medium heat for 3–4 minutes until golden brown, turning once. Tear cheese into bite‑sized pieces and arrange on top of the salad.