Quinoa and Crispy Halloumi Bowl
30 minutesDifficulty:MediumNutrition per serving
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Calorie680
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Protein28.5g
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Carbohydrate55g
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Fiber7g
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Fat41.8g
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Sugar8.5g
Ingredients
Servings:3
For the Quinoa:
- 1 cupquinoa
- 1.5 cupswater
For the Halloumi:
- 200 gramshalloumi cheese, cut into 6 slices
For the Vegetables:
- 1 cupmixed green leaves
- 2medium tomatoes, cut into quarters
- 2medium cucumbers, sliced
- 1small onion, sliced
- 0.25 cuppomegranate seeds
- 0.25 cuppitted olives
For the Halloumi Coating:
- 0.25 cupflour
- 0.5 cupbreadcrumbs, seasoned with 1/2 teaspoon oregano and black pepper
- 1egg, mixed with 2 tablespoons milk
For the Dressing:
- 2 tablespoonsolive oil
- 2 tablespoonslemon juice
- 1 teaspoon Dijon mustard
- 1small clove garlic, minced
- 1teaspoon honey
- 0.5 teaspoonsalt
- 0.5 teaspoonblack pepper
Method
1. Cook the Quinoa:
- In a medium-sized glass bowl, combine quinoa and water.
- Cook in the microwave using sensor cook setting (number 7) and let it complete the cooking cycle.
- Add a little water if needed and fluff the quinoa with a fork every five minutes for even cooking.
2. Prepare the Dressing:
- In a small jar, combine olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and black pepper.
- Shake well to mix.
- Add half of the dressing to the cooked quinoa and mix thoroughly.
3. Prepare the Halloumi:
- Dip each halloumi slice into flour, then into the egg-milk mixture, and finally coat with seasoned breadcrumbs.
- Freeze the coated cheese for 10-15 minutes before cooking to ensure a crispier texture.
4. Cook the Halloumi:
- Place the halloumi slices on a wire rack over a metal tray.
- Brush lightly with oil.
- Select program number 19 on the microwave auto-cook menu and press start.
- Flip the halloumi halfway through to ensure even crisping.
5. Assemble the Bowls:
- Divide the quinoa between two bowls.
- Arrange the mixed green leaves, tomatoes, cucumbers, onion slices, pomegranate seeds, and olives on top.
- Drizzle with the remaining dressing and top with the crispy halloumi slices.
