Halloumi, Mushroom, Quinoa & Rice Salad


Recipe provided by Spoonzy.co.uk

Image copyright Spoonzy Ltd

Image copyright Spoonzy Ltd

Halloumi, Mushroom, Quinoa and Rice Salad

Limahl Asmall

"When you're short on time this tasty one pan meals will fill you up and satisfy your taste buds in under 20 minutes. Taste test without the soy sauce first, and add a splash if you want that extra flavour! "

Cook Time: 20 mins | Servings: 2 | Difficulty: easy

300g mushrooms
300g courgette
2 cloves garlic
1 tbsp butter
1 tbsp olive oil
250g cherry tomatoes
250 chopped tomatoes
2 tsp dried mixed herbs
2 tsp dried oregano
250g pre-cooked whole grain Brown Basmati and Quinoa
100g dry rice (cooked in boiling water)
125g spinach leaves
125g bok choi
100g Halloumi cheese
1 tbsp soy sauce
1 pinch black pepper
1 tsp olive oil
1 tsp vegetable oil

  1. Prepare the vegetables. Chop the mushrooms in to equal sized pieces and roughly chop the tomatoes. Mince two cloves garlic
  2. Melt 1 tbsp butter over a medium heat in a non-stick frying pan and add the mushrooms
  3. Cook until just starting to brown, then add ¾ of the tomatoes, the minced garlic, 2 tsp mixed herbs, and a pinch of salt
  4. Once the tomatoes are beginning to fall apart, add the pre-cooked quinoa and rice, a tbsp water, and two pinches of chilli flakes, if you like things spicy. Mix together for a couple minutes to heat through
  5. Add the spinach. Stir together until the spinach is wilted, then add the remaining tomatoes. Divide the rice between to plates then cook the halloumi
  6. Slice the halloumi into thin strips. Add a tsp oil to the frying pan and fry over a medium heat for 1 minute each side, or until just turning golden
  7. Season the rice with 1 tbsp soy sauce if desired, and serve the halloumi on top of the rice

1 pinch dried chilli flakes

Delicious as a packed lunch

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