If you are looking for a fun, quick lunch, you are in the right place! Try this quinoa mix with hazelnuts and shiitake mushrooms, which we upgraded with grilled halloumi and roasted veggies. We used courgettes, but you can add anything you have at home, or that you crave. The dish is accented by the wild garlic dressing and chopped peanuts on top. Ready in 25 minutes, this is a fresh dinner or a delicious packed lunch for the office.🚀
Nutrition (1 serving)
- 500 kcal
- 36 g carbohydrates
- 24,7 g fats
- 29 g protein
Per 2 portions
- 120 g quinoa with shiitake and hazelnuts
- 450 ml water
- ml salt
- 300 g courgette
- 200 g halloumi cheese
- g ghee butter spray
- 40 g baby spinach
- 15 g wild garlic
- 15 ml lemon juice
- 20 ml olive oil
- 20 g pistachios
- microgreens
Instructions
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In a pan, heat 1 tablespoon of olive oil and add 120g of prepared quinoa mix. Add 450ml of hot water and season with salt, if you wish.
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Stir intensively for 1 minute. Then leave it to cook in the water for 15 minutes.
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Take the pan off the heat and leave the quinoa to stand for 5 minutes, so it can soak up the liquid and become fluffy.
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Slice or dice the cheese. Add the spray ghee to the same pan and fry the halloumi on both sides.
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Cut the courgette into small pieces (dice or half moons). Heat some ghee in a pan and fry the courgette until golden.
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Then prepare the sauce: Add baby spinach, wild garlic, lemon juice and olive oil to a blender. Mix until you have a smooth, creamy dip.
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And we can serve! Divide the cooked quinoa, fried courgette and halloumi between the bowls. Pour over a good amount of the green sauce, and then add the chopped pistachios and fresh microgreens.
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Enjoy!
