Sumac Haloumi with Herbed Quinoa
If you’re not yet sold on quinoa, give this little dish a try. Cooking the quinoa in vegetable stock and enlivening it with lemon and tomatoes really brings this trusty grain to life. If you’re already sold – you’ll love this! With a side of golden crispy haloumi you’ll be licking the plate clean.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 tsp
HelloFresh sumac
½
lemon
1 block
haloumi
(Contains Milk;)
150 g
quinoa
½ tsp
vegetable stock
1 tbs
parsley
1 punnet
cherry tomatoes
1 tbs
mint
1 bunch
spring onions
Not included in your delivery
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 200ºC/180ºC fan-forced.
Juice and zest the lemon. In a bowl, mix together the olive oil, HelloFresh sumac, and lemon zest. Rub this zesty oil over the haloumi slices and leave to marinate while you get started on the quinoa.
Place the quinoa into a fine sieve and rinse it with cold tap water. This step is crucial for enhancing the flavour of the quinoa. Add the quinoa to a pot of water with the vegetable stock powder, gently simmer over a medium heat for 10 minutes or until the quinoa has nearly doubled in size and the outside rings are loose. Drain and set aside.
Cut the haloumi into 1cm thick slices. Place the haloumi slices on a lined baking tray and cook for 8-10 minutes in the oven or until the tops blister slightly and it is lovely and golden. You don’t want to overcook it as it will become dry.
Finely chop the parsley. Chop the cherry tomatoes. Finely chop the mint. and the spring onions. In a large bowl, toss the quinoa with the parsley, cherry tomatoes, mint, and spring onions.
Divide the quinoa among plates and top with the haloumi slices and lemon wedges to squeeze over the top. Yum!