Make this Blueberry and Halloumi Quinoa Salad with Charred Corn for your next barbecue, picnic, potluck or to accompany your dinner!
Blueberry and Halloumi Quinoa Salad with Charred Corn
Who would have thought combining blueberries, corn and the squeaky cheese known as halloumi, would be such a fabulous winning combination?! Fresh B.C. blueberries and Alberta Taber corn are two ingredients that scream summer for us making this an awesome summer salad.
Halloumi cheese is one we discovered here in Calgary quite a few years ago and have been cooking with it ever since. Either way it’s delicious and best eaten when warm. The cooler the cheese gets the more squeaky it becomes!
Ingredients
When the ingredients are fresh, you really don’t need to add much more. They will provide all the flavour you need.
- Blueberries: Fresh for this salad is best
- Quinoa: We use the white and cook it the day before. It stays fluffy in the fridge allowing us to scoop out what we need for the dish we are making.
- Halloumi: This cheese also goes by the name halloom, or haloumi. It’s a frying cheese that is lovely in so many dishes.
- Corn: Make sure it’s whole and fresh so you can grill it.
- Orange Juice: We love to cut an orange in half, grill it to get some char and flavour then squeeze the juice out into the dressing.
- Mint: Has to be fresh
- Salt and Pepper: If available make it fresh cracked pepper and sea salt.
- A good olive oil and rice wine vinegar: Quality ingredients make all the difference.

Quinoa
I cook a lot of quinoa and it’s not because it’s a trend, it’s because I love it and the family enjoys it too. Scooping a cup out of the container in the refrigerator and making a great tasting healthy salad for lunch is my go to. I talk about it a lot in this blog – search quinoa to see what I mean!
Quinoa is a grain we like to eat and creating a new quinoa salad to love is almost a part time hobby here. If you are looking to add more quinoa into your diet check out some of our other recipes like the Moroccan Quinoa Salad, Quinoa Burgers or Quinoa Stuffed Peppers.
You will be surprised how easy it is to make this recipe. If you are not into grilling your halloumi, pan fry it in a little olive oil – it’s just as yummy!
Love blueberries? Here’s a few more recipes to try featuring these delicious berries!
- Blueberry Cardamom Muffins
- Cast Iron Grilled Blueberry Focaccia
- Blueberry Guacamole
- Blueberry Crostini with Thyme and Ricotta
- Blueberry Caprese Salad
- Blueberry Lavender Creme Brulee
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans

Ingredients
- 1 cup quinoa cooked and cooled
- 2 ears of corn husked
- olive oil
- salt and pepper
- 1 cup fresh blueberries
- 1 package halloumi cheese sliced thick and grilled
- 1/3 cup orange juice or one large orange cut in half and charred on grill
- 1 tbsp rice wine vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh mint sliced thin
Instructions
- Add quinoa to a large bowl. Set aside.
- Rub corn with 1 tablespoon oil and a pinch both of salt and pepper. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill to cool. When cool enough to handle cut kernels from cobs and transfer to bowl with quinoa.
- Cut your grilled halloumi cheese into chunks, toss into bowl.
- Add blueberries and lightly stir.
- Whisk together orange juice, rice wine vinegar and extra virgin olive oil. Season with salt and pepper. Pour over quinoa mixture and lightly toss.
- Sprinkle on the fresh mint and serve.
I’ve never heard of halloumi cheese but I can’t wait to try this salad!
We made this for the long weekend and the flavours were so good together. Thanks for sharing!