Microgreen Kale Quinoa Salad with Halloumi Cheese

Ingredients

Salad

Kale microgreens (quantity as desired)

Radish microgreens (quantity as desired)

1 sliced Lebanese cucumber 

¼ coloured pepper of choice, chopped

¼ cup sliced green onions 

½ medium carrot, shredded 

½ cup cooked & chilled quinoa 

½ packaged halloumi cheese, sliced  

2 tbsp each sunflower seeds and pumpkin seeds

Optional: ¼ sliced avocado, protein of choice 

Vinaigrette 

3 tbsp olive oil

½ tsp dijon mustard 

1 tbsp lemon juice 

¼ tsp each salt and pepper

Optional: minced garlic 

Instructions 

1. In a small bowl, whisk together vinaigrette ingredients: olive oil, lemon juice, dijon mustard, optional minced garlic, salt, and pepper. Set aside. 
2. In a small frying pan over medium heat, add sliced halloumi cheese and season with salt and pepper. Season and cook both sides until golden brown. 
3. In a large bowl, combine together microgreens, cucumber, yellow pepper, green onions, carrots and chilled cooked quinoa. Drizzle with the vinaigrette and gently toss. Sprinkle with sunflower seeds and pumpkin seeds. Top with cooked halloumi cheese. 
4. Enjoy!