Quinoa and beetroot salad with grilled haloumi and preserved lemon

This quinoa and beetroot salad recipe is so versatile in that it creates a dish that works perfectly as a filling vegetarian main or as a side dish. Serve topped with plenty of golden fried haloumi. Created by Emma Galloway for Taste magazine

By Emma Galloway
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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For more recipes, tips and inspiration from Emma Galloway, check out her blog


  • 1 cup quinoa (this recipe used red quinoa, but any colour will do)
  • 6 medium beetroots, ends trimmed to 1cm
  • 1/2 preserved lemon, flesh discarded and skin finely chopped
  • juice 1/2 lemon
  • 2 tablespoon extra virgin olive oil
  • handful flat-leaf parsley, roughly chopped
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon dried oregano
  • 3 - 4 small chioggia beetroots, thinly sliced, (optional)
  • olive oil, for frying
  • 1 packet haloumi, thinly sliced


  • 1
    Cook quinoa using directions below. Let cool.
  • 2
    Meanwhile, place beetroots in a saucepan, cover with plenty of cold water, bring to the boil, then simmer for 20-30 minutes until tender.
  • 3
    Remove from the heat, drain off the water and, when cool enough to handle, peel and slice into quarters.
  • 4
    Combine cooled quinoa, beetroot, preserved lemon, lemon juice, extra virgin olive oil, herbs and sliced chioggia beetroots (if using) in a bowl. Mix well and season to taste with salt and pepper.
  • 5
    Heat a little olive oil in a frying pan and fry haloumi on both sides until golden. Serve salad with hot fried haloumi.
How to cook quinoa
  • 6
    To cook, rinse 1 cup (185g) quinoa in a fine sieve under cold water. Bring 1 1/2 cups (375ml) water to the boil, add quinoa, cover with a lid and reduce heat to a simmer. Cook for 10-12 minutes until all the water has been absorbed and quinoa is tender. Remove from the heat and set aside with the lid on for a further 5 minutes before fluffing up with a fork.