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Quinoa-Couscous Dragon Fruit Salad with Grilled Halloumi and Fresh Herbs
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Fitness Recipe Synopsis
Category
Healthy Meal
Cooking Appliance
Saucepan
Prep. Time
25 min
Calorie per 100g
170 kcal
Serves
1
Overview
This Quinoa-Couscous Salad with Grilled Halloumi and Dragon Fruit is a colorful, protein-rich meal that balances grains, fresh vegetables, tropical fruit, and golden grilled cheese in one refreshing bowl. With fluffy quinoa and couscous as the base, crisp cucumber and rocket for freshness, juicy dragon fruit for a sweet twist, and savory halloumi for satisfying protein, it’s topped with a light olive oil–apple cider dressing and fresh parsley. A quick, nutritious, and exciting way to fuel your body!
Ingredients
Nutrition Facts per 100g
Instructions
Cook Quinoa:
Rinse ¼ cup quinoa under cold water.
In a small saucepan, combine quinoa with ½ cup water and a pinch of salt.
Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until water is absorbed and quinoa is fluffy.
Cook Couscous:
In another saucepan, boil ½ cup water with a pinch of salt.
Add ¼ cup couscous, remove from heat, cover with a lid, and let sit for 5 minutes.
Fluff with a fork before serving.
Prepare Vegetables & Fruit:
Dice or slice ½ cucumber.
Cube ½ cup dragon fruit.
Wash and pat dry 4–5 rocket leaves.
Grill Halloumi:
Slice halloumi into 1–2 cm thick pieces.
Heat a non-stick grill pan over medium heat (no oil needed as halloumi releases natural fats).
Grill halloumi for about 2–3 minutes per side until golden brown with nice grill marks.
Make Dressing:
In a small bowl, whisk together:
1 tbsp olive oil
1 tbsp apple cider vinegar
Salt & black pepper
1/2 tsp dried parsley or thyme
Assemble the Salad:
In a serving plate, add the cooked quinoa and couscous mixture.
Top with cucumber, dragon fruit cubes, and rocket leaves.
Add grilled halloumi slices.
Drizzle the dressing evenly over the salad.
Garnish with fresh parsley.
Storage Tips
Refrigerator:
Store the salad without the grilled halloumi in an airtight glass or plastic container for up to 2 days to keep it fresh.
Keep the grilled halloumi separately in an airtight container. Reheat it in a pan or air fryer before serving so it stays soft and tasty.
Store the dressing (olive oil + apple cider vinegar + herbs) separately in a small sealed jar. It will stay fresh in the fridge for 3–4 days.
Freezer:
This salad is not freezer-friendly due to the fresh cucumber, dragon fruit, and leafy greens, which lose texture after thawing.
