1/4 cup quinoa seeds
50 g haloumi
2 extra virgin olive oil
1/4 cup alfalfa sprouts
1/2 cup carrot, grated
1 cup baby spinach
1/2 lemon, juice
1 cup cherry tomatoes
1/4 cup basil
METHOD
Place the tomatoes and sliced haloumi on a baking tray and coat with 1 tsp oil. Cook in a hot oven for 15-20min until cheese is crispy and tomatoes are roasted.
Meanwhile, rinse the quinoa under cold water and then place in a saucepan with 3/4 cup cold water. Bring to the boil, put a lid on, turn down to simmer and cook for 12 minutes. Rinse.
In a bowl, arrange the ingredients in little piles. Drizzle with remaining oil and lemon juice.
Serves 1
PER SERVE
Kj 1795
Cal 427.4
Protein 19.4 g
Carbs 33.5 g
Sugar 7.4 g
Total fat 20.9 g
Fibre 10.7 g