Brown Rice & Quinoa Salad with Chipolata


  • 1 Pack Perfectly Balanced Beef and Carrot Chipolatas
  • 250 g Quinoa and brown rice
  • ¼ cup corn, drained
  • ¼ cup kidney beans, drained
  • ¼ cup red onion, thinly diced
  • ¼  cup flaked almonds, lightly toasted
  • ¼  cup pomegranate seeds
  • 2 tablespoon vegetable or olive oil
  • 1 haloumi, quartered
  • 1 cup flat-leaf parsley leaves


    1. Cook the brown rice and quinoa according to package instructions. 
    2. Meanwhile mix corn, kidney beans and red onion in a bowl. 
    3. Heat 1 tablespoon oil in a pan on low to medium heat. Cook chipolatas for 10-15 minutes turning frequently until fully cooked. Fry haloumi over medium heat till golden brown on both sides, cut into cubes. 
    4. Add the pomegranate seeds and toasted almonds to the vegetable mix, and lightly toss through with the rice.
    5. Top with haloumi and sprinkle over chopped fresh parsley, to finish.


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