Warm Quinoa Salad with Sautéed Green Beans, Roasted Radishes, and Seared Halloumi with Lemon Honey Dill Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the radishes on a sheet pan, toss them with 15 ml (1 tbsp) olive oil and a pinch of the salt, and roast for 18 to 20 minutes until tender with golden edges.

2. 2

   2. Meanwhile, place the quinoa in a saucepan with the water and half of the remaining salt. Bring to a boil, reduce the heat, cover, and cook for 14 to 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

3. 3

   3. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sauté the green beans for 4 to 5 minutes with a pinch of salt, until tender but still crisp. Remove and set aside.

4. 4

   4. In a small bowl, whisk together the lemon zest, 45 ml (3 tbsp) lemon juice, honey, Dijon mustard, fresh dill, black pepper, the rest of the salt, and 15 ml (1 tbsp) olive oil until the vinaigrette is emulsified.

5. 5

   5. Pat the halloumi dry with paper towels. In the same skillet over medium heat, cook the halloumi slices for 1 to 2 minutes per side until golden on the outside.

6. 6

   6. In a large bowl or serving platter, combine the cooked quinoa, sautéed green beans, and roasted radishes. Add the lemon, honey, and dill vinaigrette, and toss gently to coat.

7. 7

   7. Transfer the salad to plates, top with the golden halloumi, and finish with the chopped toasted pistachios. Serve immediately while still warm.