Quinoa Salad With Halloumi And Pomegranate - cooking recipe

Ingredients

1 cup quinoa
1 clove garlic, crushed
2 tbsp lemon juice
2 tsp ground cumin
2 tsp ground coriander
1/4 cup olive oil
1/2 cup loosely packed fresh mint leaves
4 oz baby spinach leaves
1/2 cup sunflower seeds, toasted
8 oz halloumi, cut into 1/4-inch slices
3/4 cup Greek yogurt
1/3 cup pomegranate seeds

Preparation

Bring quinoa and 2 cups water to a boil in a medium saucepan. Reduce heat to low; cover and simmer for 15 mins, or until tender. Drain; cool slightly.
Combine garlic, lemon juice, spices and 1 tbsp oil in a large bowl; season to taste. Add quinoa, mint, spinach and sunflower seeds; toss gently to combine.
Heat remaining oil in a large skillet on high heat. Cook halloumi for 1 min each side, or until golden.
Serve quinoa salad topped with halloumi, yogurt and pomegranate seeds.