Warm quinoa salad with grilled halloumi and parsley dressing

• Produce

  • 80 g Broccoli
  • 2 cloves Garlic
  • 70 g Leek
  • 10 g Parsley

• Canned Goods

  • 400 ml Vegetable stock

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed

• Pasta & Grains

  • 70 g Quinoa

• Baking & Spices

  • 1 Black pepper
  • 1/2 Red pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Oil
  • 4 tbsp Olive oil, Extra Virgin

• Other

  • 150g halloumi, sliced

Found on amuse-your-bouche.com

Description

Ingredients

• 1tbsp oil
• ½ red pepper, chopped into chunks or strips
• 2 cloves garlic, minced
• 70g leek, sliced (around half a medium leek)
• 70g quinoa
• 400ml vegetable stock
• 80g broccoli, separated into small florets
• 10g parsley
• 2tbsp freshly squeezed lemon juice
• 4tbsp extra virgin olive oil
• Salt
• Black pepper
• 150g halloumi, sliced

Directions

• Heat the oil in a large saucepan or wok, and cook the red pepper, garlic and leek over a medium heat for several minutes until soft. Add the quinoa, and cook for 2 more minutes, stirring constantly, before adding the vegetable stock. Bring to a gentle boil. Wait for a few minute and then add the broccoli. Cook for around 15 minutes more, stirring regularly, until the quinoa is transparent and soft and there isnt any excess water remaining (when the water begins to dry up, make sure you stir regularly to prevent the quinoa from sticking and burning).
• While the quinoa is cooking, prepare the parsley dressing. Place the parsley, lemon juice and olive oil in a food processor, and blitz well until the lemon and oil have emulsified and the parsley is well chopped.
• When the quinoa is nearly ready, cook the halloumi. Place the slices in a dry non-stick frying pan, and cook over a medium heat for several minutes without touching it. It will release some liquid, and once the liquid has cooked off, it will begin to brown. When the underside is golden brown, turn each slice over to cook the other side (this side wont take as long, so keep an eye one it!).
• Serve the quinoa salad with the grilled halloumi and drizzle with the parsley dressing.