A vibrant and nutritious Mediterranean-inspired bowl, featuring protein-packed quinoa, savory roasted halloumi, and fresh vegetables, all tied together with a zesty lemon-herb vinaigrette. Perfect for a satisfying and healthy lunch or dinner.
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Zutaten
- 200g quinoa, rinsed
- 400ml water or vegetable broth
- 225g halloumi cheese, cut into 1cm slices
- 1 can (400g) chickpeas, rinsed and drained
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cucumber, diced
- 250g cherry tomatoes, halved
- 1 small red onion, finely sliced
- 60ml extra virgin olive oil
- Juice of 1 large lemon
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
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Anleitung
- 1.In a medium saucepan, combine the rinsed quinoa and 400ml of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is fully absorbed. Remove from heat and fluff with a fork.
- 2.While the quinoa cooks, prepare the vegetables. In a large salad bowl, combine the chopped bell peppers, diced cucumber, halved cherry tomatoes, sliced red onion, and the rinsed chickpeas.
- 3.Make the vinaigrette by whisking together the extra virgin olive oil, lemon juice, chopped parsley, oregano, and minced garlic in a small bowl. Season with salt and pepper to taste.
- 4.Heat a large non-stick frying pan over medium-high heat. Pat the halloumi slices dry and cook for 2-3 minutes per side until golden-brown and crisp. No extra oil is needed.
- 5.To assemble, add the cooked quinoa to the bowl with the vegetables. Pour over the vinaigrette and toss everything to combine. Divide the quinoa salad among four bowls and top with the warm, seared halloumi slices before serving.
Nährwertinformationen
Warum dieses Rezept
This recipe is a powerhouse of balanced nutrition, offering complete protein from quinoa and halloumi, and abundant fiber from chickpeas and vegetables. It supports digestive health and provides sustained energy, rich in vitamins and antioxidants.
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