#4 Quinoa & Halloumi

This is the final of my vegetarian dinner series.

As we explored in the Reducetarian blog, lots of people including celebrities are opting to eat less meat or give it up altogether. I believe it doesn’t have to be an all-or-nothing solution and I also believe vegetarian food can be as filling, diverse and delicious as its meaty counterpart!

This dinner is packed full of flavour and extremely filling so a great meal if you are looking to lose weight healthily!

Quinoa is a great vegetarian option as it is a source of protein – these tiny seeds absorb all the wonderful flavours and make a fabulously filling meal. It also makes an ideal lunchbox option for the following day.

#4 Quinoa & Halloumi

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Radianthealthnt

Serves: 4

Ingredients

• 300g Quinoa
• 1 small red onion, finely chopped
• 2 cloves garlic, crushed
• 1 teaspoon oregano
• 1 pack of asparagus, ends trimmed
• 1 medium size courgette, chopped into discs
• 2 bell peppers, roasted and chopped into strips
• half a jar of sundried tomatoes, roughly chopped
• 500ml vegetable stock
• Block of halloumi, cut into thin strips
• Sprinkle of fresh parsley

Instructions

1. Fry the onion in some oil until soft and add the garlic for a further minute
2. Dry fry your quinoa with the onion and garlic for less than a minute, incorporating the onion mix
3. Add enough stock to completely cover the quinoa and add in your courgette and asparagus, ensuring they are submerged, mix in your oregano
4. Cook the quinoa over a medium heat for 10-15 minutes, stirring in more stock as needed to keep the mixture covered.
5. Put on the grill and place the finely chopped halloumi underneath, cook until golden on top and then turn them so they are golden on both sides
6. Meanwhile, ensure that the quinoa is well hydrated adding a little water, check to see if the seeds have released their little tails and are looking plump (you could taste a bit if your not sure)
7. Once all the water is incorporated into the mix and you are confident the quinoa is cooked mix in your cooked pepper and sundried tomatoes
8. Serve hot with the halloumi balanced on top and sprinkle with fresh parsley if you have some

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