Warm Quinoa and Zucchini Salad

Name: Warm Quinoa and Zucchini Salad with Grilled Halloumi and Sunflower Seeds
Total time: 20 min
Yield: 2, 3 or 4 people

with Grilled Halloumi and Sunflower Seeds

A real delight! Feel good and indulge at the same time…

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Vegetarian

Low Carb

20 min

Warm Quinoa and Zucchini Salad with Grilled Halloumi and Sunflower Seeds

A real delight! Feel good and indulge at the same time…

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Vegetarian

Low Carb

Ingredients

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook quinoa

Rinse the quinoa, pour it into a pot and add water. Once the water is boiling, reduce the heat and cover. Let simmer for 15 minutes or until the water is absorbed. Fluff with a fork.

2 Fry veggies

Rinse the zucchini and cut to cubes. Cut the cherry tomatoes in half and slice the onion thinly. Heat oil in a pan over medium high heat, and fry onion and zucchini for 4-5 minutes until slightly browned and softened.

3 Add and season

Add the cherry tomato halves. Season with salt and pepper and some grated lemon zest.

4 Mix with quinoa

Mix the vegetables with the cooked quinoa.

5 Prepare dressing

In a mixing bowl, combine mustard, vinegar and sumac. Gradually add some olive oil, whisking constantly until the dressing thickens. Add a squeeze of lemon juice and mix well.

6 Serve

Heat oil in a pan over medium-high heat. Add the halloumi slices and fry for about 2 minutes per side. The cheese needs to remain soft in the middle. Place the halloumi on top of the quinoa salad. Sprinkle with sunflower seeds, and serve with the sumac dressing.

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