Quinoa salad with asparagus, sugar snaps and grilled halloumi


Serves 20:

3kg precooked quinoa Ardo
1kg green asparagus Ardo
1kg white asparagus Ardo
1kg sugar snap peas Ardo
50g spring onions Ardo
olive oil
2kg halloumi
marinade World Grill Greek passion




  1. Defrost the quinoa, green asparagus and sugar snaps.
  2. Steam the white asparagus for 6-8 minutes until they are cooked.
  3. Mix the vegetables and the spring onions with the quinoa, season with pepper, salt and olive oil.
  4. Cut the halloumi into slices, marinate and grill in a pan.
  5. Serve the hot halloumi on top of the fresh quinoa salad.
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