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We hope you got benefit from reading it, now let’s go back to haloumi quinoa with roasted beetroot & squash recipe. To cook haloumi quinoa with roasted beetroot & squash you only need 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Haloumi quinoa with roasted beetroot & squash:
- Use Main ingredients
- Get 2 Beetroot (peeled & chopped into wedges)
- Provide 1 pack chopped Butternut Squash
- Use 1 Courgette
- Use 2 packs haloumi
- Get 2 tbsp oil
- Use 200 g quinoa
- Use 1 L vegetable stock
- Take For seasoning
- Take 1 garlic bulb
- Get 1 tbsp lemon juice
- Get 3 tbsp olive oil
- Take 1 tsp honey
Steps to make Haloumi quinoa with roasted beetroot & squash:
- Chop up veg, cover in olive oil and roast for 30 minutes. Roast garlic bulb wrapped in tin foil too.
- Meanwhile add stock to quinoa and simmer until all stock has evaporated.
- Add quinoa to vegetables when both are cooked.
- Make up dressing by crushing roasted garlic into other ingredients.
- Fry haloumi until browned.
- Serve quinoa and veg with haloumi and dressing on top. Enjoy!
Roasted Beetroot, Leek & Walnut Salad with Tamarind Dressing & Pomegranate. Tear or chop the haloumi slices into bite sized pieces and distribute evenly amongst the leaves. Arrange the roasted figs over the top, squeeze over the lemon juice, and drizzle generously with the extra virgin olive oil. Halloumi, beetroot and quinoa warm salad. Satisfyingly crunchy, with zesty lemon and bright pops of pomegranate.
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