Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, haloumi quinoa with roasted beetroot & squash. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Learn To Make Roasted Balsamic Beets For An Easy Salad Side Dish. Divide the quinoa, kale, kale stems, roasted beets and halloumi between four bowls. Garnish with a couple spoonfuls of sauerkraut, mint leaves, sunflower seeds and sesame seeds.
Haloumi quinoa with roasted beetroot & squash is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Haloumi quinoa with roasted beetroot & squash is something which I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have haloumi quinoa with roasted beetroot & squash using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Haloumi quinoa with roasted beetroot & squash:
- Take Main ingredients
- Prepare 2 Beetroot (peeled & chopped into wedges)
- Prepare 1 pack chopped Butternut Squash
- Take 1 Courgette
- Prepare 2 packs haloumi
- Take 2 tbsp oil
- Take 200 g quinoa
- Take 1 L vegetable stock
- Make ready For seasoning
- Make ready 1 garlic bulb
- Take 1 tbsp lemon juice
- Make ready 3 tbsp olive oil
- Prepare 1 tsp honey
Beetroot Quinoa with Haloumi… Hang on, let me sit the scene. We had a girls' weekend away in Auckland recently and we did a day trip to Waiheke Island. Astonishingly, three out of the five of us either live, or have lived, in Auckland…Yet only one person had been there! While the quinoa is cooking prepare the rest of the salad by putting the chopped onion, beetroot, and pepper into a good sized bowl (one that will be big enough for you to add the quinoa to and stir easily).
Instructions to make Haloumi quinoa with roasted beetroot & squash:
- Chop up veg, cover in olive oil and roast for 30 minutes. Roast garlic bulb wrapped in tin foil too.
- Meanwhile add stock to quinoa and simmer until all stock has evaporated.
- Add quinoa to vegetables when both are cooked.
- Make up dressing by crushing roasted garlic into other ingredients.
- Fry haloumi until browned.
- Serve quinoa and veg with haloumi and dressing on top. Enjoy!
Once the quinoa has cooled, (you can serve it warm or room temperature) add to the chopped vegetables and gently stir everything together. Cook the quinoa according to packet instructions (pro tip: fluff the quinoa halfway through with a fork to create extra volume) and drain if there is any water left. Add the cooked quinoa to the mixing bowl, then add the fresh spinach, parsley and pumpkin seeds and toss well to combine. 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.
So that’s going to wrap this up for this special food haloumi quinoa with roasted beetroot & squash recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
