Quinoa, Halloumi, and Avocado Cream Salad
Check out our recipe for Quinoa, Halloumi, and Avocado Cream Salad, made with delicious Avocados from Mexico!
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Cooking tools:
- Food processor
- Skillet
- Mixing bowl
- Plate
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Whisk
- Kitchen stove
- Airtight container
Ingredients
- 1 block (200 g) halloumi cheese, cubed
- 2 ½ cups (625 ml) cooked tricolor quinoa
- 1 ½ cups (375 ml) cherry tomatoes, quartered
- 1 cup (250 ml) Lebanese cucumbers, diced
- ½ cup (125 ml) roughly chopped fresh mint
- ½ cup (125 ml) roughly chopped curly parsley
- ½ cup (125 ml) pomegranate seeds
- 4 tablespoons (60 ml) olive oil
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) apple cider vinegar
- 2 teaspoons (10 ml) sumac
- ½ teaspoon (2 ml) salt
- 1 clove garlic, minced
- 2 ripe avocados from Mexico
- ½ cup (125 ml) plain Greek yogurt
- ½ tablespoon (7 ml) lemon juice
- Pita chips (homemade or store-bought)
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