| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 625 | 38g | 15g | 48g |
| sugars | fibre | protein | salt |
| 5g | 8g | 25g | 1.38g |
Why I Love Swedish Quinoa Salad with Avocado and Halloumi
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The fusion of flavors in the Quinoa Salad with Avocado and Halloumi has always held a special place in my culinary heart. This cherished recipe encapsulates a delightful balance of hearty grains, creamy avocado, and the distinct, savory halloumi—a delectable trio that exemplifies how diverse ingredients can harmonize beautifully when brought together with care and creativity.
A Touch of Scandinavian Simplicity
I appreciate the straightforward yet sophisticated essence of Scandinavian cuisine, and this Quinoa Salad with Avocado and Halloumi embodies that very ethos. It’s a dish reminiscent of Sweden’s culinary culture—honest, earthy, and utterly irresistible. This salad represents a marriage of texture and taste that challenges the mundane. It’s a refreshing departure from the norms of both my go-to fusions and Scandinavian staples alike.
Each ingredient is a pillar of flavor, working in symphony to create something greater than the sum of its parts. Avocados provide a rich creaminess while the halloumi adds a salty, delightful chew. The quinoa serves as a canvas to marry these elements, with the crunchy pine nuts and fresh herbs elevating the salad to something you will want to revisit again and again.
Harmony in Contrast and Texture
When crafting the Quinoa Salad with Avocado and Halloumi, I’m reminded of the complexity found in contrast—much like the interplay between my Japanese background and the American flavors I grew up with. Such a dish also reminds me of Scandinavian food traditions, where simplicity in ingredients often results in profound experiences on the palate.
I would venture to say that this recipe would sit well alongside more familiar dishes like a Norwegian cod or even a robust Swedish meatball plate. The lightness of the salad complements richer, denser main courses splendidly, ensuring a balanced meal that satisfies without overwhelming the senses.
While no single chef inspired this exact recipe, the ethos of chefs like Magnus Nilsson, with his dedication to honest ingredients and his re-imagination of Nordic cuisine, certainly resonates within each bite. It’s not just a dish; it’s a story of regions, of contrasting backgrounds, and an ode to the beautiful simplicity that food can convey.
Whether served as a healthful lunch or an enviable addition to a smörgåsbord, the Quinoa Salad with Avocado and Halloumi remains a favored recipe in my collection, always reminding me of the joys that come from blending the unexpected. It’s a tangible expression of my food philosophy—savor every bite, and celebrate the diversity that our world’s cuisine has to offer.
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What You’ll Need
- 2 cups uncooked quinoa
- 4 cups water
- 1 teaspoon salt
- 2 large avocados
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 pound halloumi cheese
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, chopped
- 1 cup fresh parsley leaves, chopped
- 1/2 cup pine nuts, toasted
- Salt and pepper to taste
Method
Step One
Firstly, rinse the quinoa under cold water until the water runs clear. Now place the quinoa in a saucepan with the 4 cups of water and the teaspoon of salt. Place it over medium heat, bring to the boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until it’s cooked and all the water has been absorbed. Once cooked, remove it from heat and let it cool for a while.
Step Two
Cut the avocados in half, remove their stones, and then slice the flesh before scooping it out of the skins. Drizzle the lemon juice over the avocado slices to stop them from browning.
Step Three
Heat the olive oil in a frying pan over medium heat. Slice the halloumi and fry it in the oil until it’s golden brown on each side. This should take about 2-3 minutes on each side. Once it’s cooked, remove it from the heat and keep it to one side.
Step Four
In a large bowl, combine the cooked and cooled quinoa, avocado slices, fried halloumi, halved cherry tomatoes, chopped fresh basil, chopped fresh parsley, and the toasted pine nuts. Toss everything together.
Step Five
Finally, season to taste with a little more salt and pepper and give everything another quick toss to combine. Your Quinoa Salad with Avocado and Halloumi is ready to be served.
