This simple make ahead dish will have your family and friends coming back for more. This grain salad is perfectly balanced with the fried halloumi, a zingy lime vinaigrette and fresh farmers market finds. —What We Eat Gals
Ears of corn, shucked
Cherry tomatoes, halved
Mint, roughly chopped (plus some whole leaves to scatter atop the finished dish)
Cilantro, roughly chopped (plus some whole leaves to scatter atop the finished dish)
Scallions, thinly sliced
Package of helium, cut into 1 inch cubes
Chili powder, divided
Extra virgin olive oil
In This Recipe
Make quinoa: Measure 1 cup quinoa and 1 ¾ cups water into saucepan with a three-finger pinch of salt. Bring water to boil and then lower the heat to simmer. Cover with lid and cook for 10 to 15 minutes, until quinoa has absorbed all of the liquid. Remove from heat and allow to cool for a few minutes, and fluff fork.
Grill corn: Drizzle corn with olive oil and sprinkle with 2 teaspoons chili powder and a generous pinch of salt. Grill corn on high heat until it begins to develop char marks. Allow corn to cool and then cut the kernals off the cob and into a bowl.
Toast pepitas: Lightly toast pepitas in a skillet on medium heat with a small drizzle of olive oil, just enough to coat the seeds. Stir frequently and remove the seeds from heat once they have become crunchy and slightly browned.
Make halloumi croutons: Heat a skillet on high with a glug of olive oil. Fry cheese until golden brown on all sides, flipping with spatula throughout the cooking process. Drain excess oil off croutons by resting on a paper towel lined plate.
Assemble salad: Combine cooled quinoa, corn, sliced tomatoes, chopped herbs, lime juice, olive oil, remaining two teaspoons of chili powder and half of the halloumi cheese and pepitas. Toss to combine and adjust seasoning as needed. Pile the salad into a bowl and top with the rest of the cheese, peptias and extra herbs.