Quinoa Nourish Bowl With Soft Boiled Eggs & Halloumi
Quinoa Nourish Bowl With Soft Boiled Eggs & Halloumi
Share Recipe Favourite Download PDFIngredients
- 2 eggs
- 1 cup quinoa tri-coloured, rinsed
- 2 cups water
- 1 tsp extra virgin olive oil
- 180 g halloumi cheese sliced
- 0.5 lemon juice squeezed
- 2 cups baby spinach
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- 3 spring onions finely sliced
- 0.5 cup almonds toasted, chopped
- 0.5 cup parsley leaves finely chopped
- 2 tbsp greek yoghurt or natural yoghurt
- 0.5 lemon juice squeezed
- 2 tbsp extra virgin olive oil
- 1 tbsp 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.2 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.1 cup quinoa, 2 cups water
- 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.180 g halloumi cheese, 1 tsp extra virgin olive oil, 0.5 lemon
- 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.1 cup quinoa, 2 cups baby spinach, 1 cup cherry tomatoes, 1 avocado, 3 spring onions, 180 g halloumi cheese, 0.5 cup almonds, 0.5 cup parsley leaves, 2 eggs, 2 tbsp greek yoghurt
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