Charred Broccoli And Brussels Sprout Salad With Haloumi And Red Quinoa | Donna Hay

Ingredients

• ⅓ cup (70g) red quinoa
• ⅔ cup (160ml) water
• 1 teaspoon finely grated lemon rind
• 500g baby broccoli+, trimmed
• 350g Brussels sprouts, halved
• 2 cloves garlic, thinly sliced
• sea salt and cracked black pepper
• ¼ cup (60ml) extra virgin olive oil
• 250g haloumi, chopped
• 2 cups red vein sorrel leaves
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon honey