Quinoa with halloumi
3 tbsp extra-virgin olive oil
1 small red onion, sliced
1 large roasted pepper from a jar, thickly sliced
200 g quinoa (that's 1.18 cups, so like an overflowing cup)
500 ml vegetable stock (just over 2 cups)
small bunch flat-leaf parsley, roughly chopped
zest and juice 1 lemon
large pinch sugar
250 g pack halloumi cheese, cut into 6 sliced
1. Heat 1 tbsp of the oil in a medium saucepan.
Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins.
Add the stock, cover and turn the heat down to a simmer.
Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill (or a hot pan).
Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt.
Grill the halloumi (or pan-fry it with just the tiniest bit of oil) until both sides are golden and crisp.
Serve the salad with the grilled halloumi and the dressing poured over everything.
vegetarian November 16, 2018 16:49
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