A vibrant and satisfying vegetarian meal featuring golden-brown halloumi cheese roasted with colorful Mediterranean vegetables, served over a bed of fluffy quinoa. This dish is simple to prepare yet packed with flavor and texture.
*Afbeelding is ter illustratie en kan verschillen van het echte recept (AI gegenereerd).*
Ingrediënten
- 225g halloumi cheese
- 100g dry quinoa
- 1 red bell pepper
- 1 medium zucchini
- 150g cherry tomatoes
- 1 small red onion
- 2 cloves garlic, minced
- 30ml olive oil
- 1 tsp dried oregano
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
Beschikbaar voor NutriPro-leden.
Instructies
- 1.Preheat your oven to 200°C. Rinse the quinoa thoroughly and cook it in 200ml of water according to package directions, typically simmering for about 15-20 minutes until the water is absorbed.
- 2.While the quinoa cooks, chop the bell pepper, zucchini, and red onion into bite-sized chunks. Place them in a large bowl with the whole cherry tomatoes.
- 3.Add the minced garlic, 20ml of the olive oil, dried oregano, salt, and pepper to the vegetables and toss to coat everything evenly.
- 4.Spread the seasoned vegetables in a single layer on a baking sheet and roast for 15 minutes.
- 5.Slice the halloumi block into 1cm thick pieces. After the vegetables have roasted for 15 minutes, add the halloumi slices to the baking sheet amongst the vegetables.
- 6.Drizzle the remaining 10ml of olive oil over the halloumi and return the pan to the oven. Bake for another 10-12 minutes, or until the vegetables are tender and the halloumi is golden-brown.
- 7.Fluff the cooked quinoa with a fork. Divide the quinoa between two plates, top with the roasted vegetables and halloumi. Squeeze fresh lemon juice over everything before serving.
Voedingsinformatie
Waarom dit recept
This recipe offers a balanced vegetarian meal, rich in protein from halloumi and quinoa, which supports muscle health. The diverse vegetables provide essential vitamins, minerals, and fiber, promoting digestive wellness and providing powerful antioxidants.
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