Up until fairly recently, I had never cooked quinoa. I saw it as something served in posh health clubs, at an extortionate cost because it was deemed ‘healthy’ and would therefore probably taste awful! It’s actually quite tasty, a great alternative to rice and pasta, it’s naturally gluten free and is a great source of fibre! What’s not to like? The addition of seeds in this recipe really brings out the nutty flavour of the quinoa with the halloumi adding a salty edge to the dish, that the kids love. You can substitute the soya beans for peas if you like, and crumbled feta also works well instead of halloumi. You could, in fact, top the quinoa with a piece of grilled meat or fish if you prefer but I personally, like a few vegetarian meals during the week. If you are lactose intolerant, some halloumi is made with just sheep and goat milk so is low in lactose. Some people can tolerate this, other’s can’t but be warned that some halloumi also contains cows milk so please read the labels and proceed with caution!
- 2, 5mm thick slices of halloumi cheese per child (3-4/ adult)
- 1/2 mug quinoa– feeds 3 children with enough left for mummy’s lunch tomorrow!
- 1 mug frozen soya beans (or peas if preferred)
- 1/4 mug of seeds- sunflower, pumpkin, sesame, chia, pine nuts, we like a mix. Lightly toasted in a dry frying pan. (Toasting brings out the nutty flavour but is not essential)
- Salt and pepper
- Olive oil to drizzle
- Rinse the quinoa well in a fine sieve under cold running water
- Bring 2 mugs of water to a boil in a saucepan, then add the rinsed quinoa
- Simmer for 12 minutes
- Add the frozen soya beans and simmer for a further 5 minutes
- Meanwhile, heat a griddle pan. Once hot, place the cheese onto it and leave for 1-2 minutes. Don’t be tempted to fiddle with it or you won’t get the charred lines.
- Flip the cheese for 1 minute on the other side
- Drain the quinoa and soya beans and mix through the seeds, a splash of olive oil and a few twists of salt and pepper to taste.
- Serve the halloumi on a bed of the quinoa with a drizzle of olive oil
Enjoy your Halloumi & Soya Bean Quinoa!!
Previous recipes: Super-Quick Satay Sauce, Virtuous Thai Turkey Broth, The Ultimate Baked Ham, Quick Leek and Potato Soup with Parmesan Crackers, Baked Cod with Root Veg Chips, Tomato Soup with Crispy Ham Croutons, Quick Bbq Chicken & Salad Wraps, Super Easy Leek & Bacon Baked Risotto, Salmon Noodle Stir-Fry, Butternut Squash Pasta Bake, One Pot Mild Thai Green Curry, Chicken, Tomato & Borlotti Bean Stew with Chicken Crisps, Quick Tuna & Olive Spaghetti, Easy Chicken & Bacon Risotto, Spaghetti & Mozzarella Meatballs, Gluten & Dairy Free Mini Fish Pies, Toad in the Hole with a Twist, Pop Chicken Nuggets, Chicken ‘Kinda’ Kiev Crunchy Salmon Fishcakes, The Best Bolognese, Quick Spinach and Watercress Soup, Chicken & Spinach Pasta Bake, Easy Bacon and Monkfish Risotto, Hake in a Cheesy Sauce, Roasted Vegetable Pasta Sauce, Chinese Salmon, Chorizo and veg pasta & Homemade fish (or chicken) fingers.
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3 thoughts on “Halloumi & Soya Bean Quinoa”
That is so my kind of meal.
Let me know what you thing if you try it! xx
What a lovely recipe. I’ve still not tried Quinoa either but really should. I think I’ll give it a go. Thanks for joining the #weekendblogshare