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Recipe by olive magazine

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1. Heat the oven to 220C/fan 200C/gas 7. Put the tomatoes on a baking tray, drizzle with 1 tbsp olive oil and season. Roast for 25 minutes until the edges are frizzled. Put the onion, vinegar, 1 1/2 tbsp olive oil and cumin in a bowl with lots of seasoning and toss.
2. Cook the quinoa following pack instructions, drain well then toss with the onion and dressing. Grill the halloumi until golden. Toss the parsley and tomatoes with the quinoa then top with slices of halloumi and serve. Serve with pitta bread and yogurt for a more substantial meal.

Per serving

696 kcalories, protein 33g, carbohydrate 36.7g, fat 47.4 g, saturated fat 19.9g, fibre 2.4g, salt 4.46 g

Latest comments and suggestions

• Erin

  25 June 2009

  Erin rated and commented on this recipe

  

  Made this tonight - was a lovely summer supper :) My only advice: remeber how salty halloumi is when you season the quinoa/dressing! I also added half a cucumber, cubed.

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• khitajrah

  26 June 2009

  khitajrah rated and commented on this recipe

  

  A very nice accompaniment for some spicy roast chicken. I don't think it would make a very good main course in itself though. Will definitely make this again.

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• kalougri

  04 August 2009

  kalougri rated and commented on this recipe

  

  Really nice recipe. have made it a few times now, Lovely with some nice lamb steaks.

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• Emmy-Lou

  20 August 2009

  Emmy-Lou rated and commented on this recipe

  

  I make this with bulgar wheat and use cherry tomatoes. Really lovely for lunch, easily halved

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• jennid

  16 November 2009

  jennid rated and commented on this recipe

  

  I also used cherry tomates, and a whole red onion sliced (we like onions). It was my first introduction to quinoa and I will definetly be doing this recipe again. Very tasty, filling (served with coriander nan bread) but not stodgy. Might try adding coriander leaves instead of parsley next time. Quinoa is a great alternative to rice or couscous.

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http://www.bbcgoodfood.com/recipes/11290/

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Ingredients

• 4 tomatoes
• ½ small red onion , finely sliced
• 1 tbsp red wine vinegar
• olive oil
• 1 tsp ground cumin
• 100g quinoa
• 1 x 250g block halloumi cheese , sliced
• a handful parsley leaves
• pitta bread and natural yogurt, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 40 minutes

Vegetarian

Ingredients

• 4 tomatoes
• ½ small red onion , finely sliced
• 1 tbsp red wine vinegar
• olive oil
• 1 tsp ground cumin
• 100g quinoa
• 1 x 250g block halloumi cheese , sliced
• a handful parsley leaves
• pitta bread and natural yogurt, to serve

Per serving

696 kcalories, protein 33g, carbohydrate 36.7g, fat 47.4 g, saturated fat 19.9g, fibre 2.4g, salt 4.46 g

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