Haloumi Quinoa Bowl

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



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



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