Roasted Vegetable and Halloumi Quinoa

Name: Roasted Vegetable and Halloumi Quinoa
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: · 2 large red onions – peeled and quartered; · 2 courgettes (zucchini) – sliced into 1cm (½ in) thick discs; · 2 red peppers – deseeded and cut into 8 pieces; · 2 yellow peppers – deseeded and cut int 8 pieces; · 350g cherry tomatoes – whole; · 2 tbsp balsamic vinegar; · 1 tbsp gluten free Worcestershire sauce; · Calorie controlled cooking spray; · 2 tsp dried oregano; · 2 tsp dried basil; · 1 tbsp dried garlic granules; · 300g dried quinoa; · 2 vegetable stock cubes – crumbled; · 1 tsp lemon juice; · 135g reduced-fat halloumi – thinly sliced; · Sea salt and black pepper

5 steps

Prep:5minCook:50min

Updated at: Wed, 16 Aug 2023 19:49:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories331.5 kcal (17%)

Total Fat9.1 g (13%)

Carbs45.7 g (18%)

Sugars7.8 g (9%)

Protein15.1 g (30%)

Sodium791.5 mg (40%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2red onions

large, peeled and quartered

2courgettes

zucchini, sliced into 1cm, thick discs

2red peppers

deseeded and cut into 8 pieces

2yellow peppers

deseeded and cut int 8 pieces

350gcherry tomatoes

whole

2 Tbspbalsamic vinegar

1 Tbspgluten free Worcestershire sauce

cooking spray

calorie controlled

2 tspdried oregano

2 tspdried basil

1 Tbspdried garlic granules

300gdried quinoa

2vegetable stock cubes

crumbled

1 tsplemon juice

135greduced-fat halloumi

thinly sliced

sea salt

black pepper

Instructions

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.