Quinoa Nourish Bowl With Soft Boiled Eggs & Halloumi
Quinoa Nourish Bowl With Soft Boiled Eggs & Halloumi
Ingredients
- 2 eggs
- 2 cups spinach
- 1 cup quinoa tri-coloured, rinsed
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- 3 spring onions finely sliced
- 180 g halloumi cheese or 150g
- 1 teaspoon olive oil extra virgin
- 1/2 lemon juiced
- 1/2 cup almonds toasted and chopped
- 1/2 cup parsley finely chopped
Dressing:
- 2 tablespoons greek yoghurt or natural yoghurt, 1/2 lemon juiced
- 2 tablespoons olive oil extra virgin
- 1 tablespoon honey
- sea salt
- cracked black pepper
Instructions
- Method:
- For the dressing: Mix together all ingredients and season well. You may want to add some more olive oil if you prefer a thinner consistency.
- Place a small pot of water onto the heat and bring it to a boil. Place eggs into the saucepan and turn the heat down to a gentle simmer. Cook for 5.5 minutes. Drain, run under cold water and peel eggs.
- Place 2 cups of water into a saucepan, along with 1 cup of tri-coloured quinoa. Bring to a boil, then turn down the heat to a gentle simmer and cook for 15 minutes. Drain (if any liquid is left) and set aside to cool.
- Place a small frying pan on medium heat, and add 1 tsp olive oil. Cook halloumi for about 3 minutes on each side, until golden and warmed through. Take the frying pan off the heat and squeeze over the lemon juice. Slice into cubes.
- To serve: In two bowls, place the spinach, quinoa, cherry tomatoes, avocado, spring onion, halloumi, almonds and parsley. Place the boiled egg on top of the salad. Then drizzle over the yoghurt dressing. Season well.
Nutrition
Calories: 1249kcalCarbohydrates: 90gProtein: 51gFat: 81gSaturated Fat: 23gPolyunsaturated Fat: 12gMonounsaturated Fat: 41gTrans Fat: 0.02gCholesterol: 164mgSodium: 1204mgPotassium: 1815mgFiber: 20gSugar: 15gVitamin A: 5024IUVitamin C: 73mgCalcium: 1169mgIron: 9mg
Keywords
