step by step guide to prepare quick Warm pumpkin, haloumi and quinoa salad

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm pumpkin, haloumi and quinoa salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm pumpkin, haloumi and quinoa salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm pumpkin, haloumi and quinoa salad is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 1/2 tablespoons extra virgin olive oil
  • 500g kent pumpkin
  • 175g packet mini caps
  • 1/4 cup seed mix (pepitas and sunflower kernels)
  • 3 teaspoons Moroccan seasoning
  • 2 x 250g packets 90 second brown rice and quinoa mix
  • 250g packet haloumi
  • 1/3 cup honey Dijon salad dressing
  • Sliced green onion, to serve
  • Fresh coriander leaves, to serve

Method

  • Step 1
    Heat 1 tablespoon oil in a large, deep frying pan over medium-high heat. Peel and slice pumpkin. Add to pan. Cook, tossing for 3 minutes. Halve mini caps. Add to pan. Add seed mix and seasoning. Cook, tossing, for 2 minutes or until seeds are toasted.
  • Step 2
    Add quinoa mix. Cook, tossing, for 2 minutes or until heated through.
  • Step 3
    Meanwhile, heat remaining oil in a medium frying pan over medium-high heat. Slice haloumi. Add to pan.Cook, turning, for 1 to 2 minutes or until golden.
  • Step 4
    Drizzle quinoa mixture with dressing. Toss to combine. Spoon mixture into serving bowls. Top with haloumi. Sprinkle with green onion and coriander. Serve.

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