Serves 2
30 mins
Medium
Mixing roast veggies with quinoa and halloumi for a delicious warm salad that can be prepped in advance. This recipe has 2 serves of vegetables.
Western
Summer, Autumn, Winter, Spring
Lunch, Dinner
1.
Cook the quinoa by placing 1 cup of dry quinoa and 2 cups of water into a saucepan. Bring to a boil and once boiling, lower the heat to medium. When the water reaches the level of the quinoa, place a lid on the saucepan and turn the heat off, leave the saucepan on the stovetop and the residual heat will cook the quinoa. Leave untouched for 10 minutes, then fluff the quinoa with a fork.
2.
Slice your broccoli florets and place on a baking tray with extra virgin olive oil drizzled on top, bake for 15 minutes.
3.
Slice the halloumi. In a small frying pan, cook the halloumi on both sides until golden and slightly crispy. Once cooked, take off the heat.
4.
In a large bowl, combine the quinoa, halloumi, baked broccoli and sliced olives. If there is any olive oil from the broccoli, add it to the salad bowl. Add the fresh rocket and toss to combine. Serve with salt and pepper.
There are 5 plant foods in this warm salad: olives, rocket, quinoa, broccoli and pepitas. Adding plant foods to your meals improves the diversity of your gut microbes and in turn, improves your gut health. Meal prep this recipe in advance and have lunches ready.
Delicious
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