Dinner/ Lunch

Quinoa Halloumi Grapefruit Salad

Grapefruit is one of those things that people tend to hate. I go through phases with it and at the moment I’m just loving it’s sharpness. It’s so weird how are palates change depending on the weather, quite literally in my case. As soon as summer hits (even if the temperatures are a little close to autumnal in Ireland), I start craving all the fruit and salads.

The combination of this one is epic if I do say so myself… fluffy nutty quinoa, buttery avocado, salty halloumi which I’m also HOOKED on, and that tart grapefruit. I created this one for Linwoods to show just how versatile and easy it is to add hemp seeds to your meals. They are way more than just a porridge topper. I love their unique flavour and they are little nutritional powerhouses. A source of plant protein and rich in fatty acids to boot.

Orange and green are also my favourite colours and this amalgamation totally happened by accident in that respect… a subconscious combination!

Quinoa Grapefruit Halloumi Salad

Print Recipe
By Serves: 2 - 4 Prep Time: 10 minutes Cooking Time: 15 minutes


  • **For the Salad**
  • 100g uncooked quinoa + 400ml water + ¼ tsp salt
  • 1 - 2 tbsp Linwoods hemp seeds
  • 1 grapefruit, peeled and segmented
  • 1 -2 ripe avocados sliced
  • 250g block of halloumi sliced into about 6- 8 slices
  • ½ tbsp olive oil for frying
  • 3-4 baby cucumbers sliced
  • Generous handful of kale roughly chopped
  • Salt and pepper to taste
  • **For the Dressing**
  • 80g plain natural or Greek yogurt
  • 2 tbsp hulled smooth tahini
  • 1 tbsp lemon juice
  • Salt and pepper to taste



Place quinoa into a pot, cover with water and salt. Bring to the boil and then leave to simmer uncovered for 15 minutes; or cook according to your packet instructions.


Mix hemp seeds through cooked quinoa.


Heat oil in a pan and fry halloumi for 3 minutes on each side.


Whisk together dressing ingredients while the halloumi cooks.


Remove the halloumi from the pan and set to one side on a plate. Add the kale to the pan and wilt for just a couple of minutes.


Serve quinoa up into bowls or onto plates, top with cucumber, kale, grapefruit, halloumi and avocado. Serve with a dollop of the creamy tahini yogurt dressing and season with salt and pepper to your own taste.


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