Warm tricolor quinoa salad with lemon cauliflower, sautéed dates, and golden halloumi with parsley cumin vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the cauliflower and red onion with 30 ml (2 tbsp) olive oil, half of the ground cumin, lemon zest, 3 g (1/2 tsp) salt, and black pepper. Spread on a tray and roast for 22 to 25 minutes, stirring halfway through, until the cauliflower is golden and tender.

2. 2

   Meanwhile, place the tricolor quinoa in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   In a nonstick skillet over medium heat, warm 15 ml (1 tbsp) olive oil. Sear the halloumi for 1 to 2 minutes per side until golden and crisp around the edges. Remove and set aside.

4. 4

   In the same skillet, add the dates and cook for 1 minute so they warm through and lightly caramelize in the residual cheese fat. Set aside with the halloumi.

5. 5

   For the vinaigrette, stir together the fresh parsley, 15 ml (1 tbsp) olive oil, 45 ml (3 tbsp) lemon juice, honey, the remaining ground cumin, and a pinch of salt in a bowl.

6. 6

   In a large serving bowl, combine the cooked quinoa with the roasted cauliflower, roasted red onion, arugula, and sautéed dates. Gently toss with the parsley cumin vinaigrette.

7. 7

   Finish by arranging the golden halloumi and toasted pistachios on top. Taste and adjust with more salt or black pepper if needed. Serve the salad warm.