Summary

Ingredients

• 250 g quinoa, white
• 0.5 ½ bunch spring onion (s)
• 1 bell pepper (s), yellow
• 1 bell pepper (s), green
• 100 g tomato (s), dried in oil or 1 lare fresh tomato
• 75 g Kalamata olives, without stone
• 100 g tomato paste
• 100 g rocket
• 250 g halloumi
• 1 teaspoon herbs Provence
• 2 tablespoon lemon juice
• 3 tablespoon olive oil
• 1 little chili powder
• 1 little salt and pepper, freshly ground

Print Recipe Pin Recipe

Instructions

1. First rinse the quinoa hot in a fine sieve, drain well and place in a saucepan. Cook in salted water according to the instructions on the packet.
2. Clean and wash the spring onions and cut them separately into white and green fine rings. Wash, clean and peel the peppers. This works very well with the peeler if you cut it into 3 to 4 smaller parts beforehand. Then cut the pepper pieces into strips approx. 0.5 cm wide.
3. Heat 2 tablespoons of oil in the pan and fry the white spring onion rings and the pepper strips in them over medium heat, stirring occasionally, for about 5 - 7 minutes.
4. Drain the tomatoes while collecting about 1 tablespoon of the oil. Then put the tomatoes in
5. Cut strips about 0.5 cm wide. If fresh tomatoes are used, cut them into thin slices and then into sticks and drizzle with a little oil - then simply leave out the 1 tablespoon of oil. Also cut the olives into fine rings. Wash, clean, sort and drain the rocket. Then cut into large pieces.
6. Loosen up the quinoa, which has now been cooked, with a fork in the pot, add the tomato paste
7. and stir in the Italian herbs. Then put everything in a salad bowl.
8. Now put the peppers, tomatoes, tomato oil, white and green spring onion rings and olives in the salad bowl and mix in. Then mix the rocket into the salad.
9. Season to taste with salt, pepper, chilli and lemon juice and let it steep a little.
10. Now cut the halloumi into about 1 cm thick slices, fry the remaining oil in the pan on both sides for about 4 minutes over high heat.
11. Serve the quinoa salad with the halloumi.