ROASTED VEGETABLE SALAD WITH QUINOA AND HALLOUMI
This roasted vegetable salad with halloumi and quinoa makes for a very satisfying lunch. You may want to save this quinoa and halloumi salad recipe for the next time you want a quick, warm, and healthy lunch or even a light dinner.
Provided by Alice | Skinny Spatula
Categories Lunch
Time 55m
Number Of Ingredients 12
Steps:
- Preheat the oven to 200° (390F). Line a baking tray with baking paper and place the red onion, courgette slices, and sweet pepper wedges on it.
- In a small bowl, mix 3 tablespoon of olive oil with the dried oregano, lemon zest, and crushed garlic. Season with salt and pepper. Drizzle over the veggies and toss to combine well.
- Spread the veggies in an even layer and roast for 20 minutes.
- Remove the tray from the love, toss all the veggies again, add the remaining 1 tablespoon of olive oil, and roast for another 10-15 minutes.
- Take the tray out again, drizzle the balsamic vinegar, and roast for another 5 minutes.
- In the meantime, toast the pine nuts in a dry-frying pan until slightly golden. Do the same with the sliced halloumi. It takes about 3-4 minutes to get that golden look.
- Take the vegetables out of the oven and transfer to a bowl or serving plate.
- Sprinkle the quinoa and pine nuts on top and add the grilled halloumi slices. Serve immediately.
Nutrition Facts : Calories 672 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 52 grams fat, Fiber 7 grams fiber, Protein 20 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 477 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 37 grams unsaturated fat
ROASTED VEGETABLE QUINOA SALAD WITH GRIDDLED HALLOUMI
A cheese and grain salad with vibrant roast beetroot, squash and red onion. It tastes as good as it looks, plus it's 3 of your 5-a-day
Provided by Katie Marshall
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
- Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins. Drain and return to the pan, off the heat. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey and seasoning and mix.
- Put a griddle pan over a high heat. When it's really hot, add the halloumi and griddle for 45-60 secs either side (you may need to do this in batches). Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing.
Nutrition Facts : Calories 587 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 20 grams sugar, Fiber 9 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium
ORZO WITH ROASTED VEGETABLES
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
- Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
ROASTED VEGGIE QUINOA SALAD RECIPE BY TASTY
Here's what you need: zucchini, sweet potato, cherry tomato, red onion, corn, lemon, olive oil, garlic salt, pepper, quinoa, apple cider vinegar, fresh parsley
Provided by Betsy Carter
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
- Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
- Roast for 15-20 minutes, or until fork tender.
- Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
- In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 793 calories, Carbohydrate 120 grams, Fat 24 grams, Fiber 14 grams, Protein 25 grams, Sugar 5 grams
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