Quinoa Salad With Broccoli, Soy Beans And Chilli Dressing Served With Halloumi And Spring Onion Kebabs

(Serves 2)

Quinoa provides sustaining carbohydrate, essential amino acids, fibre and important minerals such as phosphorous, potassium, magnesium and iron. 

Ingredients

For the dressing

• 3 tbsp olive oil
• Juice & zest 1 lemon
• 2 long red chillies, finely chopped
• 2 cloves garlic, crushed
• A small bunch of flat leaf parsley, chopped
• Salt & freshly ground black pepper

For the kebabs:

• 2 packs of halloumi cheese, each cut into 6 cubes
• A bunch of spring onions, cut into 3cm lengths
• 4 long wooden skewers, soaked in cold water for 30 minutes
• For the salad
• 200g quinoa
• 300g frozen soy beans (or use frozen peas if you prefer)
• 240g broccoli, cut into 3-4cm pieces

Method

1. In a mixing bowl whisk together the olive oil, lemon juice and zest, chilli, garlic and parsley. Season to taste with salt and black pepper.
2. Add 2 tablespoons of the dressing to another bowl, and toss in the halloumi and the spring onions. Set aside to marinate while you make the salad.
3. Cook the quinoa according to the packet instructions – about 12-15 minutes – and toss through the rest of the dressing while still warm.
4. Blanch the broccoli and soy beans (or peas) in boiling water for 3 minutes until just tender but with plenty of bite. Drain well and toss through the quinoa. Taste to check the seasoning, adding a little more salt and pepper if necessary. Set aside while you finish the kebabs.
5. Take a wooden skewer and thread alternately with halloumi and pieces of spring onion. Heat a BBQ or griddle pan to hot and cook the kebabs for 2-3 minutes on each side until the halloumi is crisp on the outside. Serve immediately with generous helping of salad.

Recipe courtesy of www.tenderstem.co.uk