Gluten free and nut free and vegetarian
The recipe as performed at Whirlow Hall Farm Barn 3.1 gathering December 2014 [with alternatives/additions in square brackets]. About 4 proper servings.
Inspired by a recipe googled out at BBC food, but hybridised with other recipes to make it a bit more interesting.
- 3 tbsp or so olive oil
- 1 small onion
- Some nice veg to roast, like 3 peppers, 2 courgettes, an onion
- 200g quinoa
- Vegetable stock
- Small bunch parsley
- 1 lemon
- Salt and sugar
- 250g halloumi cheese
- [some lightly toasted almonds or the like would be a nice addition too, but, guess what: it’d not be nut-free then]
First, roast some nice vegetables – 3 peppers, an onion, 2 courgettes [could add/substitute butternut squash or whatever roasts nice] in olive oil, in the oven at about 200C for 20-30 minutes
While that’s happening, cook 200g quinoa according to the instructions (probably 5 times volume water to grain, simmer about 20 mins til the water is gone), using veg stock
While that’s happening too, make some dressing – zest and juice a lemon, add a couple of tablespoons of olive oil, a pinch of salt and some sugar
Chop a small bunch worth of parsley leaves
When the veg and grain are nearly done, grill sliced block of halloumi lightly. When grilled, cut into littler bits
Mix everything together and serve – its fine cold but nicer warm.