how to prepare any night of the weekTurmeric vegies with haloumi and quinoa

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Turmeric vegies with haloumi and quinoa. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Turmeric vegies with haloumi and quinoa is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Turmeric vegies with haloumi and quinoa is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 800g Kent or butternut pumpkin, seeded, cut into wedges.
  • 1/2 cauliflower, cut into florets
  • 4 small parsnips, peeled, ends trimmed
  • 2 leeks, pale section only, quartered lengthways
  • 4 long red chillies, halved lengthways (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 garlic cloves, crushed
  • 8 brussels sprouts, halved
  • 1 cup (200g) quinoa, rinsed, drained
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons lemon juice
  • 200g haloumi, thickly sliced
  • 2 teaspoons sesame seeds, toasted
  • 1 tablespoon pepitas (pumpkin seeds), toasted
  • 1/4 cup (20g) natural sliced almonds, toasted

Method

  • Step 1
    Preheat oven to 200�C. Combine pumpkin, cauliflower, parsnips, leek and chilli, if using, in a roasting pan. Add olive oil, turmeric, cumin and garlic and toss to combine. Roast for 40 mins or until just tender. Add brussels sprout. Roast for a further 20 mins or until the vegetables are golden and tender.
  • Step 2
    Meanwhile, combine the quinoa and 1� cups (375ml) water in a saucepan over high heat. Bring to the boil. Cover and reduce heat to low. Simmer for 15 mins or until the liquid is absorbed and quinoa is tender. Set aside, covered, for 5 mins to steam. Use a fork to separate the grains.
  • Step 3
    Whisk the extra virgin olive oil and lemon juice in a bowl until combined.
  • Step 4
    Heat a large non-stick frying pan over high heat. Cook the haloumi, in batches, for 2 mins each side or until golden brown.
  • Step 5
    Place the quinoa on a serving plate. Arrange the pumpkin mixture over the quinoa. Top with haloumi. Drizzle with dressing. Sprinkle with sesame seeds, pepitas and almond. Season.

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