Halloumi, Mushroom, Quinoa & Rice Salad

Halloumi, Mushroom, Quinoa and Rice Salad

Limahl Asmall

11.06.2018

"When you're short on time this tasty one pan meals will fill you up and satisfy your taste buds in under 20 minutes. Taste test without the soy sauce first, and add a splash if you want that extra flavour! "

Cook Time: 20 mins | Servings: 2 | Difficulty: easy

INGREDIENTS

SWAP SHOP

300g mushrooms

300g courgette

2 cloves garlic

1 tbsp butter

1 tbsp olive oil

250g cherry tomatoes

250 chopped tomatoes

2 tsp dried mixed herbs

2 tsp dried oregano

250g pre-cooked whole grain Brown Basmati and Quinoa

100g dry rice (cooked in boiling water)

125g spinach leaves

125g bok choi

100g Halloumi cheese

1 tbsp soy sauce

1 pinch black pepper

1 tsp olive oil

1 tsp vegetable oil

METHOD

Prepare the vegetables. Chop the mushrooms in to equal sized pieces and roughly chop the tomatoes. Mince two cloves garlic
Melt 1 tbsp butter over a medium heat in a non-stick frying pan and add the mushrooms
Cook until just starting to brown, then add ¾ of the tomatoes, the minced garlic, 2 tsp mixed herbs, and a pinch of salt
Once the tomatoes are beginning to fall apart, add the pre-cooked quinoa and rice, a tbsp water, and two pinches of chilli flakes, if you like things spicy. Mix together for a couple minutes to heat through
Add the spinach. Stir together until the spinach is wilted, then add the remaining tomatoes. Divide the rice between to plates then cook the halloumi
Slice the halloumi into thin strips. Add a tsp oil to the frying pan and fry over a medium heat for 1 minute each side, or until just turning golden
Season the rice with 1 tbsp soy sauce if desired, and serve the halloumi on top of the rice

ADDITIONS

1 pinch dried chilli flakes

NOTES

Delicious as a packed lunch

NEW FEATURE: Step by step recipes images...

Prepare the vegetables. Chop the mushrooms in to equal sized pieces and roughly chop the tomatoes. Mince two cloves garlic.

Melt the butter over a medium heat in a non-stick frying pan and add the mushrooms.

Cook until just starting to brown, then add ¾ of the tomatoes, the minced garlic, 2 tsp mixed herbs, and a pinch of salt.

Once the tomatoes are beginning to fall apart, add the pre-cooked quinoa and rice, a tbsp water, and two pinches of chilli flakes. Mix together for a couple minutes

Add the spinach. Stir together until the spinach is wilted, then add the remaining tomatoes. Divide the rice between to plates then cook the halloumi.