Quinoa Roast Vegetables Halloumi Cheese Zaatar Recipes

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QUINOA WITH ROASTED VEGETABLES



Quinoa with Roasted Vegetables image

Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 small eggplant, chopped
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium red onion, chopped
1 cup grape tomatoes, halved
2 garlic cloves, diced
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1-1/2 cups quinoa, rinsed
3 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 cup each minced fresh basil, parsley and chives

Steps:

  • Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

HALLOUMI SHEET PAN MEAL FOR TWO



Halloumi Sheet Pan Meal for Two image

Roasted veggies and savory halloumi cheese bake up on a sheet pan in less than 20 minutes for a no-fuss, little-mess, delicious dinner for two. This uses ground turmeric and za'atar for a flavorful and earthy twist. Serve with harissa paste and flatbread, if desired.

Provided by Buckwheat Queen

Categories     Everyday Cooking     Sheet Pan Dinner Recipes

Time 45m

Yield 2

Number Of Ingredients 11

14 ounces butternut squash, cut into 3/4-inch slices
8 ounces halloumi cheese, sliced into 6 slices
1 large red bell pepper, cut into 1-inch rounds
6 large radishes, halved
1 medium red onion, cut into wedges and layers separated
14 large black olives
1 serrano chile pepper
2 teaspoons za'atar
1 teaspoon ground turmeric
½ teaspoon dried mint
3 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine butternut squash, halloumi, bell pepper, radish halves, red onion, black olives, and serrano in a large bowl. Sprinkle za'atar, turmeric, and dried mint over the vegetables; mix to coat. Drizzle oil over everything and toss to combine. Spread out vegetables in a single layer on the prepared baking sheet.
  • Roast in the preheated oven until the halloumi is brown and bubbly and the vegetables have softened and browned, about 18 minutes.

Nutrition Facts : Calories 726.6 calories, Carbohydrate 41.8 g, Cholesterol 85.1 mg, Fat 52.7 g, Fiber 9.3 g, Protein 28.4 g, SaturatedFat 20.5 g, Sodium 1552.4 mg, Sugar 11.1 g

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