ROASTED VEGETABLE SALAD WITH QUINOA AND HALLOUMI
This roasted vegetable salad with halloumi and quinoa makes for a very satisfying lunch. You may want to save this quinoa and halloumi salad recipe for the next time you want a quick, warm, and healthy lunch or even a light dinner.
Provided by Alice | Skinny Spatula
Categories Lunch
Time 55m
Number Of Ingredients 12
Steps:
- Preheat the oven to 200° (390F). Line a baking tray with baking paper and place the red onion, courgette slices, and sweet pepper wedges on it.
- In a small bowl, mix 3 tablespoon of olive oil with the dried oregano, lemon zest, and crushed garlic. Season with salt and pepper. Drizzle over the veggies and toss to combine well.
- Spread the veggies in an even layer and roast for 20 minutes.
- Remove the tray from the love, toss all the veggies again, add the remaining 1 tablespoon of olive oil, and roast for another 10-15 minutes.
- Take the tray out again, drizzle the balsamic vinegar, and roast for another 5 minutes.
- In the meantime, toast the pine nuts in a dry-frying pan until slightly golden. Do the same with the sliced halloumi. It takes about 3-4 minutes to get that golden look.
- Take the vegetables out of the oven and transfer to a bowl or serving plate.
- Sprinkle the quinoa and pine nuts on top and add the grilled halloumi slices. Serve immediately.
Nutrition Facts : Calories 672 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 52 grams fat, Fiber 7 grams fiber, Protein 20 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 477 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 37 grams unsaturated fat
ROASTED VEGETABLE QUINOA SALAD WITH GRIDDLED HALLOUMI
A cheese and grain salad with vibrant roast beetroot, squash and red onion. It tastes as good as it looks, plus it's 3 of your 5-a-day
Provided by Katie Marshall
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
- Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins. Drain and return to the pan, off the heat. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey and seasoning and mix.
- Put a griddle pan over a high heat. When it's really hot, add the halloumi and griddle for 45-60 secs either side (you may need to do this in batches). Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing.
Nutrition Facts : Calories 587 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 20 grams sugar, Fiber 9 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium
QUINOA SALAD WITH GRILLED HALLOUMI
Try this easy veggie salad for a great source of iron and enjoy as a light lunch or supper. It uses gluten-free quinoa for an extra dose of protein
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- 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.
- Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.
Nutrition Facts : Calories 603 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium
QUINOA, ROAST VEGETABLES, HALLOUMI CHEESE ZAATAR
Quinoa, salad with roast or grilled vegetables, halloumi cheese zaatar and pomegranate. So healthy, so good, so heavenly!
Provided by Ramona's Cuisine - @ramonascuisine
Categories Other Main Dishes
Number Of Ingredients 14
Steps:
- Preheat the oven at 190°C/375F/Gas Mark 5.
- Peel, wash, and chop all vegetables. Place all in an oven tray, sprinkle with some salt, freshly ground black pepper or some paprika or some nice and hot cayenne pepper if you'd like a kick. I always crave a bit of heat I'm sure you gathered that by now.
- Drizzle the olive or the coconut oil over the veggies and mix all nicely to give your veggies a nice oil and spices coating.
- Place the tray in the preheated oven and bake for about 40 minutes giving them another mix mid-way.
- While your vegetables are baking, place the quinoa in a saucepan with 350ml water, add a pinch of salt and bring to the boil. Once it starts boiling turn the heat all the way down and allow it to gently simmer (covered) for about 15 minutes. If the water has been absorbed that means quinoa is ready. Once ready, set aside.
- Also while your vegetables and baking, grill or fry your halloumi cheese.
- Take the seeds out from half of your pomagranate. The best way to do this is to bash out the Pomegranate seeds with a spoon and then remove the little white pith. Set aside and get it ready to be sprinkled on at the end.
- Mix the quinoa (make sure you drain any leftover water-if any) with the beautifully roasted veggies.
- Plate the salad, top up with the grilled halloumi cheese, sprinkle a good amount of pomegranate seeds and garnish with a few mint leaves.
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