Quinoa Nourish Bowl With Soft Boiled Eggs & Halloumi
Quinoa Nourish Bowl With Soft Boiled Eggs & Halloumi
Rate this RecipeIngredients
- 2 eggs
- 1 cup quinoa tri-coloured, rinsed
- 2 cups water
- 1 teaspoon extra virgin olive oil
- 180 g halloumi cheese sliced
- 1/2 lemon juice squeezed
- 2 cups baby spinach
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- 3 spring onions finely sliced
- 1/2 cup almonds toasted, chopped
- 1/2 cup parsley leaves finely chopped
Dressing
- 2 tablespoons greek yoghurt or natural yoghurt
- 1/2 lemon juice squeezed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- sea salt & cracked black pepper
Instructions
- For the dressing: Mix all the ingredients in a small bowl and season well. You may want to add some more olive oil if you prefer a thinner consistency.
- Place a small pot of water over high heat and bring to the boil. Place the eggs in the saucepan and turn the heat down to a gentle simmer. Cook for 5 1/2 minutes. Drain, run under cold water and peel the eggs.
- Place the quinoa and water in a saucepan over high heat. Bring to the 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 over medium heat and add the olive oil. Cook the 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 quinoa, spinach, cherry tomatoes, avocado, spring onion, halloumi, almonds and parsley. Place the boiled eggs on top, then drizzle over the yoghurt dressing. Season well.
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