Quinoa tabbouleh with halloumi
We love the lebanese salad tabbouleh and here we have paired it with quinoa and halloumi to ensure more protein. The added protein will help to keep you fuller for longer and keep those blood sugars stable. To make this dish quicker to prepare, then buy quinoa ready cooked in a pouch.
ingredients
serves 2
200g uncooked quinoa
150g halloumi
2 large tomatoes
1/2 cucumber
large bunch of parsley, stalks removed
2 spring onions
2 tablespoons mint leaves, stalks removed
1/2 lemon
3 tablespoons extra virgin olive oil
sea salt and pepper to taste
method
prep time: 30 mins
To cook the quinoa first dry toast it by adding to a saucepan and cook over a heat for a few minutes. This adds a nutty taste to the quinoa. This step can be omitted for speed.
After dry roasting the quinoa add the quinoa and double the water to the saucepan, bring to the boil and cook over a gentle heat until the water has evaporated and the quinoa is cooked.
Cube the halloumi and add to a frying pan and cook until lightly brown on both sides.
While the quinoa is cooking finely chop the parsley, tomatoes, cucumber, mint leaves and spring onion.
Add to a bowl along with the cooked quinoa.
Add the olive oil and juice from the lemon.
Season with salt and pepper.
Top with the cooked halloumi.
the health boost tip
A flavoursome salad packed with vitamin C from the parsley and protein from the quinoa and halloumi.
