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Halloumi, Apricot, and Quinoa Salad
with smoky paprika dressing

Active: 30 Total: 30

Sweet, smoky, and salty flavors combine in this easy summer salad. If quinoa was made ahead, you'll just need one pan to cook a few warm elements.
Smarts: The time it takes to sear the halloumi will depend on how much moisture it releases during cooking, so be patient with that step. It will be best with a nice golden-brown sear on all sides.



  • Quinoa, uncooked - 1/2 cup
  • Stock, any type - 1 cup
Halloumi, Apricot, and Quinoa Salad:
  • Green beans - 10 oz , trimmed and chopped
  • Apricots - 2 , sliced
  • Cheese, Halloumi - 8 oz , 1/2" / 1.3 cm cubes
  • Walnuts, halves or pieces - 1/2 cup
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Salad greens, any type - 8 oz (we used a spring mix but crisp lettuce like butterhead would also be good)
Smoky Paprika Dressing:
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Paprika, smoked - 1/2 tsp
  • Yogurt, plain or Greek - 1 Tbsp
  • Oil, cooking - 4 Tbsp


  1. Quinoa - (Skip if made ahead for Monday.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Make dressing - Whisk together mustard, honey, paprika, and yogurt. Add oil (portion for dressing) while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  3. Green beans / Apricots / Halloumi - Prep as directed and store separately. (Note: Halloumi is usually stored in salt water, so rinse and pat it dry to prevent it from being overly salty.) (Can be done up to 5 days ahead)

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  1. Heat a skillet over medium-high heat. If you’d like the walnuts toasted (you can also serve them raw), add them to the dry skillet and toast, stirring constantly, for ~4 minutes. Set walnuts aside and return pan to heat.

  2. To heated pan, add first part of oil (portion for salad). Add green beans with a pinch of salt. Saute until green beans are bright green and tender, ~5 minutes. (Note: If the green beans are cooking slowly, add a splash of water and cover the pan to steam the beans.) Set green beans aside and return pan to heat.

  3. To heated pan, add second part of oil (portion for salad) and then halloumi cubes. Sear halloumi on all sides until golden brown. If the halloumi is dry, this should take 6 to 7 minutes. If the halloumi releases moisture while cooking, the cheese will start searing once the moisture steams off, so it may take 8 to 10 minutes.

  4. Combine salad greens, quinoa, green beans, apricots, and walnuts in a large mixing bowl. Toss ingredients together, adding vinaigrette a little at a time until the salad is dressed to your liking. Top with halloumi. Enjoy!



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