I decided to finally give quinoa a go, having had a nose around the interweb and discovering all the nutritional benefits of the stuff — very rich in protein and fiber, gluten free with anti-inflammatory elements — and January seemed the ideal month to give it a go. Though I can see this doing well on a barmy summer’s eve, too.
It was super easy and quick to cook. And on chowing it down, I found it had its own rich, nutty flavour but also soaked up the flavors of all the other ingredients too, making it proper scrumtastic.
Having never cooked with quinoa before, I had no idea what I was doing and so turned to the BBC Food website for inspiration. Their recipe suggests making a lemon and olive oil dressing to drizzle over before serving, but in the past my citrusy sauces have been really overpowering, so I left it out completely this time.
We had this as a side to my Easy Garlic & Parmesan Breaded Chicken and it was delicious, but the dish will easily serve two as a satisfying main.
One tip, go steady when seasoning the quinoa as the halloumi packs its own salty punch, you really won’t need to add very much, if any, to the dish.
- 1 tbsp olive oil
- 1 small red onion, sliced
- 2 large roasted peppers from a jar, thickly sliced
- 200g (7½oz) quinoa
- 500ml (2¼ cups) vegetable stock
- small bunch flat-leaf parsley, roughly chopped
- 250g pack halloumi cheese, cut into 6 sliced
- Heat the oil in a large pan, add the onion and red pepper and cook for a few minutes.
- Add the quinoa and cook for a further 3 minutes, add the stock, cover the pan and simmer gently for 15 minutes.
- Meanwhile, heat the grill and grill the halloumi on both sides until golden.
- Stir the parsley through the cooked quinoa, season to taste and serve, topped with the grilled halloumi.