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Quinoa with Roasted Vegetables and Grilled Halloumi
Chef Sadaf Hussain
Cook Time: 60 mins
Serves: 2 People
Brighten up your day with this healthy Quinoa starter of different vegetables and textures. Pair it up with some Grilled Halloumi cheese for the perfect blend of flavors.
Ingredients:
- 1 medium red onion, thickly sliced
- 2 medium zucchinis, sliced
- 2 bell peppers (yellow and red), sliced
- 2 carrots, peeled and sliced
- ½ cup mushrooms
- 6-8 whole cloves garlic, peeled
- 3 ½ tablespoons olive oil
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 cup quinoa
- 2 cups vegetable stock
- 1 tablespoon balsamic vinegar
- ½ teaspoon Dijon mustard
- 250g pack halloumi cheese, cut into 6 slices
- Salt and Pepper
calories
Methods:
Preheat oven to 180-200°C.
On a large roasting pan, put onion, zucchini, bell peppers, carrots, and garlic.
Drizzle with 1½ tablespoons of olive oil. Sprinkle the thyme on top and season with a pinch of salt and pepper.
Roast them in the oven until vegetables are softened or for 35-40 minutes.
Grill the mushrooms separately.
Cook the quinoa with vegetable stock for 5-10 minutes. Let it cool completely.
Mix the remaining olive oil with the balsamic vinegar and Dijon mustard in a bowl until they are well combined.
Grill the halloumi cheese till it turns golden brown on both sides.
Pour the dressing over the quinoa and vegetables and toss to combine. Serve warm with the grilled halloumi cheese.
Fibre: 5.5 g
Carbs: 60.6 g
Protein: 63 g
Fats: 70.6 g
Calories: 1395 cal