#4 Quinoa & Halloumi
 
Prep time
Cook time
Total time
 
Author:
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
Recipe by at https://www.radianthealthnutrition.co.uk/4-quinoa-halloumi/