Lemon Herb Quinoa with Fried Halloumi Cheese
A delicious weeknight meal that is light and refreshing. This Lemon Herb Quinoa with Fried Halloumi Cheese is deliciusly served over an acovado spread and topped with cripsy broccolini.
Ingredients
- 1.5 cups quinoa
- 2.5 cups vegetable broth or water
- 1 shallot, minced
- 1 lemon zested
- 1 lemon juiced, plus another 1/2 lemon for the broccolini
- 1 broccolini bunch
- Large handful of herbs: basil mint, dill, and parsley, rough chopped
- 1 package of halloumi cheese
- 6 tbsp olive oil divided
- 1/3 cup toasted sliced almonds
- salt and pepper to taste
- AVOCADO SAUCE
- 1/2 cup plain coconut yogurt
- 1/2 avocado
- 3 tbsp lemon juice
- 1 tbsp minced chives
- 1 tbsp minced basil
- 1 tbsp mint
- 1 garlic clove rough chopped
- salt and pepper to taste
Instructions
- Preheat oven to 375°
- In a mini food processor, add in all the ingredients for the avocado sauce. Blend until smooth and set aside.
- On a baking sheet lined with parchment paper, add the broccolini, lemon juice, salt, pepper, and 1.5 tbsp olive oil. Mix and bake for about 15 minutes.
- In a medium saucepan, add in 1 tbsp of olive oil. Next, add in the quinoa and shallot and toast for about 3-4 minutes. Add in the broth or water and cook according to the package or until all the liquid is absorbed. Allow the quinoa to sit for 5-10 minutes without mixing.
- Then, fluff the quinoa with a fork. Add 2 tbsp olive oil, the lemon zest, 1 lemon, juiced, and the handful of roughly chopped herbs, salt, and pepper. Adjust the flavors as needed. Set aside.
- In a non-stick skillet, add in 1.5 tbsp olive oil. Slice the halloumi cheese into even slices and fry the cheese for about 3 minutes per side. Remove from the skillet to a towel-lined plate.
- To Assemble: on a plate, add a schmear of the avocado sauce. Top it with the quinoa herbs. Then top it off with the broccolini, halloumi cheese, and toasted sliced almonds. Serve and enjoy!