A delicious, gluten-free, eggs-free, nuts-free and soy free quinoa salad made of Italian vegetables like red onions and bell peppers combined with European cereals such as quinoa and halloumi cheese for a healthy lunch.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 33 mins – easy
🍽 3 servings – 712 kcal per serving
- a quarter tsp salt
- 3 tbsp olive oil
- 1 red onions
- 1 red bell peppers
- 7 oz quinoa
- 2.1 cups vegetable broth
- 0.9 oz parsley
- 1 lemons
- half tsp granulated sugar
- 9 oz halloumi cheese
- 1 knife
- 1 saucepan
- 1 lid
- 1 zester
- 1 squeezer
- 1 charcoal grill
- 1 plate
- 1 bowl
- 1 spoon
Cut the red bell peppers.
Put the red bell pepper slices in the charcoal grill and roast them for 5 minutes.
Cut the red onions and chop the parsley roughly.
Squeeze zested lemons to get lemon juice.
Cut the halloumi cheese into 6 pieces.
Put 1 tbsp of olive oil in a saucepan and heat it up then add red onion slices and roasted red bell pepper slices to the saucepan and cook for 2 minutes. Add quinoa to the saucepan and cook for 3 minutes more. Pour vegetable broth into the saucepan, cover it with a lid, lower the heat, and let it cook for 7 minutes more.
Take off the lid from the saucepan after 7 minutes have passed and stir in half of chopped parsley leaves then turn off heat
Put halloumi cheese slices in charcoal grill. Grill using charcoal grill for 8 minutes.
Put lemon zest and juice, chopped parsley, olive oil, granulated sugar, and salt in a bowl. Whisk for 2 minutes to get an Italian dressing.
Transfer the saucepan to a plate. Put Italian dressing on the plate. Put grilled halloumi cheese on the plate.
It’s ready to be served !