Kale & Quinoa Tabbouleh with Halloumi

This is a quick and simple, high protein, vegetarian meal. It is extremely tasty and filling. Ideally you need a food processor but you could just very finely slice the kale and herbs yourself if you don’t have one. This would be a lot more time consuming though. A tabbouleh is typically made using bulgar wheat but I chose to use quinoa for its higher protein content and it also makes it gluten free. I used lime juice as I didn’t have any lemon but either would work. Make sure to fry the halloumi long enough that it starts to go crispy round the edges, as this adds some much needed texture to the dish.

Print Recipe
Kale & Quinoa Tabbouleh with Halloumi
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For the Quinoa:
For the Dressing:
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For the Quinoa:
For the Dressing:
Instructions
  1. Bring a kettle of water to the boil and make up the stock.
  2. Weigh out the quinoa and raisins in to a small, lidded saucepan.
  3. Pour the stock over the quinoa, cover and leave to gently simmer on the hob for 15 minutes.
  4. Meanwhile, blitz the kale and fresh herbs in a food processor to form a pesto type consistency.
  5. Make the dressing by blending all the ingredients together until smooth and creamy.
  6. Cut both the cucumber and tomato in to bite sized pieces.
  7. Once the 15 minutes are up on the quinoa, remove from the heat but leave to stand for a further 5 minutes.
  8. Heat a frying pan over a high heat.
  9. Slice the halloumi in to bite sized chunks.
  10. Once the pan is very hot, tip the halloumi chunks in to the pan and fry for around 5 minutes, stirring occasionally until the cheese is melting and crisp around the edges.
  11. Tip the cooked quinoa in to a large bowl,
  12. Stir through the cucumber, tomato and blitzed kale herb mix.
  13. Pour over the dressing and stir well.
  14. Finally, mix through the fried halloumi chunks.
  15. To serve, divide the tabbouleh between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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