Ingredients

Check off ingredients as you go

Serves 6

• 200g (1 cup) tri-color quinoa
• 1 sweet potato
• 2 small red onions
• 200g (7 oz) Haloumi cheese
• 1 small bunch fresh chives, minced
• sesame seeds (optional)

For the tahini sauce

• ¾ cup tahini paste (70g)
• ½ cup lemon juice (30g)
• ¾ cup cold water (70g)
• 1 clove garlic, minced, or ½ tsp garlic powder
• drizzle of olive oil

If you change the number of serving, consider adjusting cooking times!

1. Rinse the quinoa in a fine-mesh strainer, then place in a saucepan of water for about 15 minutes, until cooked (the little sprouts will be visible). Generally use 3 times the volume of water to quinoa, as it will absorb quite a bit.
2. While the quinoa cooks, preheat the oven to 180°C (350°F). In a small bowl, mix all the tahini sauce ingredients and set aside.
3. On a baking sheet lined with parchment paper, place the sweet potato cut in half with a drizzle of olive oil, cut side down, and the red onions also cut in half, as for the roasted onions. Bake for 35-40 minutes until tender.
4. Cut the Haloumi cheese into cubes and pan-fry in 1 tablespoon of oil. When golden, drain in a colander.
5. Rinse the quinoa with cold water and drain well, season with salt, then place in a salad bowl with the haloumi cheese, the red onion roughly chopped, and the sweet potato peeled and cut into cubes.
6. Sprinkle with some sesame seeds, pour the tahini sauce, mix well and serve warm with a bit of fresh minced chives.

Tips and Variations

You can vary the vegetables according to your taste and what you have on hand (carrots, kohlrabi), replace the onion with shallot and the chives with parsley or cilantro.

If you don’t have Haloumi cheese, crumbled feta or sheep’s milk cheese will work very well in this salad.