Warm Quinoa Salad With Grilled Halloumi
10th April 2015
Ingredients
For the salad
- 8 cup mixed greens (I used romaine and baby spring mix)
- 6 eggs
- 8 slices bacon
- 4 strawberries hulled and sliced
- roasted almonds Sliced
- 1/2 red onion diced
For the dressing
- 1/4 cup organic virgin coconut oil
- 1/4 cup strawberry puree
- 1 tbsp cider vinegar
- 1 tsp dijon mustard
- Pinch of Xylitol/maple syrup (optional)
Servings:
Instructions
For the eggs and bacon
- To hard boil the eggs, place them in a fairly deep sauce pan and cover them with at least an inch or two of cold water. Place them on the burner over high heat. Bring them to a boil. Once the water is boiling, remove the saucepan, cover, and set the timer for 12 minutes. At 12 minutes, remove the eggs from the water with a slotted spoon and dunk them in a bowl of ice water. Peel after the eggs have cooled completely.
- Meanwhile, fry the bacon until crispy. Remove from the skillet and drain on paper towels. Reserve drippings.
For the dressing
- Whisk together the ¼ cup coconut oil and remaining ingredients. Depending on the sweetness of your strawberries, you may need more or xylitol or maple syrup.
To assemble
- Serve greens with the toppings either in rows on top or in bowls on the side, allowing each individual to pick what they want.
- Enjoy!
