Posted 6 months ago

Warm Roasted Vegetables & Halloumi Cheese with Quinoa

Cut all vegetables in equal sizes, about 1 inch cubes.  This ‘salad’ or ‘toss’ is a fantastic vegetarian supper, or bring it all in a bowl and serve room temperature for your next pot luck.  Toasted, sliced almonds would be a nice garnish (we could say this for a lot of things though…)

½ cup quinoa

1 tsp. ras el hanout spice mix (sub. Turmeric + black pepper or even a curry powder)

1 tsp. kosher salt

1 medium sweet potato, peeled and diced

1 small red onion, diced

½ head cauliflower, into small florets

1 zucchini, diced

¼ cup olive oil

large handful of freshly chopped parsley

juice of 1 large lemon

1 heaping tbsp. finely chopped preserved lemon (optional)

1 pkg. halloumi cheese, diced (similar sized to veggies) and patted dry

oil, as needed

  • Pre-heat oven to 425°F

  • Cook quinoa using the pasta method: drop quinoa in a large pot of boiling salted water.   Boil 10 minutes, strain through a fine mesh strainer and cool on a sheet pan

  • Blend salt and spices together

  • Roast veggies: toss sweet potato, red onion and cauliflower with almost all of the salt spice, and almost all of the olive oil.  You need to reserve some for the zucchini, as this needs to be roasted separately, as it has a different roasting time.  Either have zucchini on a separate sheet pan and toss with salt spice and olive oil, or wait until the first batch of veggies is done, put them in a bowl and then roast zucchini. 

  • Roast the sweet potato, red onion and cauliflower for about 25 minutes

  • Roast the zucchini for 10 minutes

  • Once veggies are done, scrape into a large bowl, ensuring you spatula all of the remaining flavourful oil along with them. 

  • Toss roasted veggies, cooked quinoa, parsley, lemon juice and preserved lemon together in a large bowl.  Set aside while you quickly fry the halloumi

  • Heat a large frying pan over medium-high heat. 

  • When pan is nice and hot, add a thin layer of oil and then the diced halloumi

  • Sear on one side until golden brown, give your pan a toss and sear again.

  • Gently toss with veggies & quinoa

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