Quinoa Halloumi Bowl
This is perfect for prepping beforehand to make sure you have a healthy lunch for the next couple of days (or a delicious mid-week meal which is filling, satisfying and healthy!). It is the perfect balance of protein, vegetables and fibre to keep you going.
To make a vegan version you can omit the halloumi and add some vegan feta or some marinated tofu would work well too.
- 300 g quinoa
- 1 tbsp sultanas
- 600 ml water
- 1 tsp olive oil
- 2 red peppers, diced (or any colour pepper you fancy)
- 3 large handfuls kale, chopped
- 2 cloves garlic
- 200 g halloumi, sliced (or vegan feta or marinated tofu)
- 1/2 tsp chilli flakes
- 1 tsp dried parsley
- 1/4 lemon, juiced
- 2 tbsp cashews (unsalted)
Place the quinoa in a pan with the water and bring to the boil. Add the sultanas after 5 minutes and cook for 10-15 minutes until the quinoa has absorbed the water.
Meanwhile, pour the oil into a frying pan and add the kale, red pepper and garlic. Once the kale has whilted, remove from the pan and set aside.
In the same pan, place the halloumi (if using) and fry for 2 minutes on each side.
Once the quinoa is cooked, add the chilli flakes, parsley, lemon juice and the salt and pepper and mix.
Stir in the cooked kale and red pepper.
Divide into 4 bowls (or lunch boxes) and top with the halloumi and cashews.
Et voila - lunch / dinner is served!
If you are making this for dinner, and are extra hungry the amounts in this recipe could be used to serve 2-3 people (the amounts in this recipe are perfect for 4 lunches).