Halloumi & Carrot Quinoa Bowls
with Orange-Honey Vinaigrette & Pepitas
Cooking time
15 minutes
Servings
2/4
Calories
680 /serving
These veggie bowls are dressed to impress with a smart and snazzy vinaigrette. Whip it up in no time using freshly squeezed orange juice, white balsamic vinegar and a drizzle of honey for shockingly good results. You’ll toss in your cooked quinoa, matchstick carrots and baby greens so they’re fully coated. Top off each portion with salty slabs of golden-brown fried halloumi cheese and a scattering of dry-roasted pepitas, and munch ’til you crunch.
We will send you:
- 100g Matchstick carrots
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Orange
- 30ml White balsamic vinegar
- 25g Roasted pepitas (pumpkin seeds)
- 95g White quinoa
- 7g Honey
- 125g Halloumi
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Sulphites
You will need:
Oil
Salt & pepper (S&P)
Strainer
Medium pot
Medium pan
Total Fat
26 g
Saturated Fat
12 g
Sodium
1470 mg
Total Carb
82 g
Sugars
17 g
Protein
33 g
Fibre
9 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), ½ the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Sear the halloumi
Meanwhile, thinly slice the halloumi. In a medium pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown. Transfer to a plate.
Make the vinaigrette
Meanwhile, in a large bowl, juice the orange. Add the honey, vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P; stir well.
Make the salad & serve
To the bowl of vinaigrette, add the baby greens, carrots, quinoa and S&P; toss well. Divide the salad between your bowls. Top with the halloumi. Garnish with the pepitas. Bon appétit!
