This recipe is both nutritious and delicious, a perfect lunch for up to 4 people. Submitted for Holistic Health magazine by Miranda Myles, Naturopath.
Ingredients
- 1 cup quinoa
- ½ medium butternut squash, diced
- 2 bunches asparagus, ends trimmed and halved
- 2 medium cucumbers, cut in small cubes
- 2 medium tomatoes, cut in small cubes
- 225g halloumi, sliced
- 1 cup hummus
- Sea salt and ground pepper
- Extra virgin olive oil
Method
- Rinse and cook the quinoa without salt. Let it finish cooking with steam, by covering it once the water has almost completely evaporated. After 15 minutes, fluff it with a fork and add salt and pepper.
- Cook the diced butternut squash on a lined baking tray. Drizzle with olive oil, salt and pepper. Bake at 180°C for 25 minutes.
- Cook the asparagus on a pan on medium heat. Flip after 6 minutes and remove from fire once it has cooked through.
- Season the diced cucumber and tomato with salt, pepper and olive oil.
- Bake the sliced halloumi for 10 minutes until brown.
- Serve all the ingredients in 2 bowls and add a generous dollop of homemade hummus. Drizzle the veggies with olive oil, if desired.