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Grilled Halloumi and Quinoa Salad

Diana Yen gives us yet another grown-up take on grilled cheese

What food tastes as good on a snowy day in your childhood as it does on a spring-like Tuesday in your adulthood? The answer: grilled cheese. But while a classic melted cheddar sandwich would have sufficed back then—and, let's be honest, it still does the trick—sometimes you just need to shake things up a bit. The solution? Diana Yen's grilled halloumi and quinoa served over a bed of peppery arugula. The Cypriot semi-hard cheese, which is made from a mixture of goat and sheep’s milk, has a high melting point that makes it easy to fry or grill. And lettuce in place of bread—well, that's the most grown-up decision we've ever made.

Grilled Halloumi and Quinoa Salad

Grilled Halloumi and Quinoa Salad
Serves 2

For the lemon vinaigrette:
-½ tablespoon Dijon mustard
-1 clove garlic, finely minced
-2 tablespoons lemon juice
-¼ cup extra-virgin olive oil
-salt and freshly ground pepper

For the salad:
-4 ounces halloumi cheese, cut into 4 slices
-1 cup cooked quinoa
-4 cups arugula
-2 large roasted red peppers, coarsely chopped
-½ cup flat-leaf parsley, roughly chopped

In a small bowl, whisk together all the ingredients for the lemon vinaigrette. Set aside. Heat a skillet over medium heat. When the surface is hot, add the halloumi. Grill until cheese is golden, about 2 minutes per side.

In a large bowl, combine the quinoa, arugula, roasted red peppers, and parsley. Dress with lemon vinaigrette and stir to combine. Arrange quinoa salad on each plate and top each with 2 slices of halloumi.

Grilled Halloumi and Quinoa Salad