Haloumi quinoa with roasted beetroot & squash

Name: Haloumi quinoa with roasted beetroot & squash
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 Beetroot (peeled & chopped into wedges); 1 pack chopped Butternut Squash; 1 Courgette; 2 packs haloumi; 2 tbsp oil; 200 g quinoa; 1 L vegetable stock; 1 garlic bulb; 1 tbsp lemon juice; 3 tbsp olive oil; 1 tsp honey

Chris Jacobs @moustache

Manchester

This is a delicious #seasonsupply dish with a huge protein kick and pretty simple to make. Works really well as a lunch the next day too!

Chris Jacobs @moustache

Manchester

This is a delicious #seasonsupply dish with a huge protein kick and pretty simple to make. Works really well as a lunch the next day too!

Saved

Ingredients

30 mins

4 servings

Main ingredients
2Beetroot (peeled & chopped into wedges)
1 packchopped Butternut Squash
1Courgette
2 packshaloumi
2 tbspoil
200 gquinoa
1 Lvegetable stock
For seasoning
1garlic bulb
1 tbsplemon juice
3 tbspolive oil
1 tsphoney

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Steps

30 mins

1

Chop up veg, cover in olive oil and roast for 30 minutes. Roast garlic bulb wrapped in tin foil too.
2

Meanwhile add stock to quinoa and simmer until all stock has evaporated.
3

Add quinoa to vegetables when both are cooked.
4

Make up dressing by crushing roasted garlic into other ingredients.
5

Fry haloumi until browned.
6

Serve quinoa and veg with haloumi and dressing on top. Enjoy!