Quinoa, Wild Rice and Halloumi Salad

Not sure I should mention this but this salad is generally what I make to use up all the leftover ingredients from my fridge. Last week I added grated beet, cooked beet greens and feta.
This week its slightly different, my point is don't be afraid to change the ingredients around depending what you have in your fridge! This salad is also a great option to take for lunch the next day, unless someone like Ollie gobbles it all up. 

Preparation Time: 15 minutes 

Cooking Time: 1 hour 

Serves: 2-3 

Ingredients:

1 cup quinoa (1 cup water to cook)

1/2 cup wild rice (1 cup water to cook)
1 yellow capsicum, cut finely chopped
12 cheery tomatoes, cut into 8 pieces
2 shallots, minced
handful of fresh mint, roughly chopped
1 package Halloumi cheese
handful of pumpkin seeds
3 Tablespoons olive oil
2 limes, juiced
2 Tablespoons thick fig balsamic vinegar (or any other thick balsamic vinegar)
Sea salt and freshly ground black pepper to taste

-Note rice and quinoa can be cooked one day in advance-

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1. Rinse the quinoa in sieve, and toast at medium heat in frying pan for about 5 minutes. In rice cooker or pot add one cup of water with quinoa. Press quick cook on rice cooker or bring quinoa and water to boil in pot, cover and lower the heat to a simmer until the quinoa is cooked. (Watch carefully on stove so it does not burn)
2. Rinse the wild rice in a sieve, put wild rice in rice cooker with 1 cup of water and press quick cook. Or cook in the same way a quinoa above.
3. Chop the Halloumi into 1cm cubes, in a frying pan add 1 Tablespoon of olive oil and sauté Halloumi until it turns golden brown colour. Remove Halloumi from pan and let cool on a paper towel.
4. In the same frying pan add the pumpkin seeds and sauté until they start to pop.
5. In a large bowl mix quinoa, wild rice, capsicum, cherry tomatoes, shallots, mint, Halloumi, pumpkin seeds.
6. Pour in balsamic vinegar, lime juice and remaining olive oil, and stir.
7. Season with salt and pepper and extra lime juice if needed.

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