Go Back
Blueberry Halloumi Quinoa Salad with Charred Corn
Print Recipe
5 from 2 votes

Blueberry and Halloumi Quinoa Salad with Charred Corn

Author: Wanda Baker

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.