Quinoa Buddha Bowls With Halloumi Avocado Kale And Tamari Lime Vinaigrette Recipes

QUINOA BUDDHA BOWLS WITH HALLOUMI, AVOCADO, KALE AND TAMARI-LIME VINAIGRETTE

Quinoa Buddha Bowls with Halloumi, Avocado, Kale and Tamari-Lime Vinaigrette image

Time 35m

Yield 2

Number Of Ingredients 12

Ingredients

1 avocado
2 kale
1/2 butternut squash
2 cups (500 mL) water for quinoa
1 Tbsp. (15 mL) black sesame seeds
2 Tbsp. (30 mL) sunflower seeds
100 g halloumi
1 Tbsp. (15 mL) olive oil
2 Tbsp. (30 mL) vegetable oil
1 lime
1 cup (250 mL) white quinoa
2 Tbsp. (30 mL) Tamari sauce

Steps:

Bring the salted water for quinoa and quinoa to a boil in a pot, reduce the heat, cover and let simmer for 5 minutes.Peel and cut the squash and the halloumi into dice.Pan-fry the squash and halloumi for 10 minutes over medium-high heat in the vegetable oil.Thinly slice the kale and the avocado.Prepare the vinaigrette by whisking the tamari and lime juice together in a bowl with the olive oil.Divide quinoa into bowls and spread the squash and halloumi, the kale, and the avocado distinctly around and garnish with sesame seeds, sunflower seeds, the vinaigrette, and lime.Source: MissfreshSource: Missfresh.com

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