Roasted Vegetable and Halloumi Quinoa

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add all the vegetables to a large roasting dish. Drizzle the balsamic vinegar and Worcestershire sauce over them. Coat them with cooking spray and sprinkle the oregano, basil and garlic granules on top.

Step 2

Place the roasting dish in the middle of the hot oven for 25 minutes. Turn the vegetables, spray with more cooking spray, and cook for another 20 minutes. When its’ ready, the vegetables should be cooked through the still hold their shape, deeper in colour and crispy at the edges but not burnt.

Step 3

Meanwhile, cook the quinoa according the packet instructions. Though it looks similar to couscous, quinoa needs longer to cook on the hob. Add the stock cubes to the quinoa when you add the water to cook it. When the quinoa is cooked, fluff it up with a fork and stir in the lemon juice.

Step 4

When the roasted vegetables are done, take the tray out of the oven and mix the quinoa into it. Season with salt and pepper to taste. Lay the halloumi sliced on the top of the vegetable-quinoa mix and place the tray back into the oven for 5 minutes, until the halloumi has melted. Remove from the oven and serve.

Step 5

How to batch: Cool within 2 hours of cooking, then divide the cooked recipe into individual servings (with or without the halloumi) and freeze immediately.