Quinoa salad with grilled halloumi


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Attempt this simple veggie salad for an extraordinary wellspring of iron and appreciate as a light lunch or dinner. It utilizes without gluten quinoa for an additional portion of protein

Cooking Ingredients

    3 tbsp extra-virgin olive oil
    1 little red onion, cut
    1 huge cooked pepper from a container, thickly cut, or a small bunch of prepared simmered cut peppers
    200g quinoa
    500ml vegetable stock
    little pack level leaf parsley, generally cleaved
    zing and juice 1 lemon
    huge squeeze sugar
    250g pack halloumi cheddar, cut into 6 cut

Cooking Direction

    Stage 1
    Heat 1 tbsp of the oil in a medium pan. Cook the onion and pepper for a couple of mins, then, at that point, add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the intensity down to a stew. Cook for 15 mins or until delicate, then, at that point, mix through around 50% of the parsley. Heat the barbecue.

    Stage 2
    In the mean time, blend the lemon zing and juice in with the leftover parsley and oil, and a huge spot of sugar and salt. Barbecue the halloumi until the two sides are brilliant and fresh. Serve the plate of mixed greens with the barbecued halloumi and the dressing poured over everything.