Quinoa is my go-to lunchbox ingredient; cook a batch up on Sunday, and get creative during the week by mixing in a variety of ingredients you may have in your fridge. As well as containing fibre, this gluten-free seed is a 'complete protein', containing all the essential amino acids our body can't make, but relies on our body to get from our diet.
When cooking quinoa always think: 60g of dry quinoa, equals one portion when cooked. Since you can keep quinoa in the fridge for up to three days, you're aiming to cook 180g dry quinoa to prepare three delicious lunchboxes.
My recipe this month teams quinoa with salty halloumi, juicy grilled cherry tomatoes, crunchy raw red pepper and spring onions- all providing a variety of vital nutrients, and costs under £5. Protein and fat can help keep you full as they slow down your stomach emptying rate, which is why grilled halloumi is a great addition to this lunchtime recipe.
A drizzle of good quality pesto is optional, but delicious. A simple alternative dressing would be a squeeze of lemon with extra virgin olive oil.
The recipe itself is really easy: whilst the halloumi and tomatoes are under the grill, you have about 20 minutes to cook your quinoa, plus prep the pepper and spring onion. Once cooled, keep your meals in the fridge in a large airtight container, or even better divide between three lunchboxes, ready to grab in the following mornings. I love the lunch-pot (pictured) by 'Sistema' which is the perfect portion size.
Grilled Halloumi and Cherry Tomato Quinoa Lunch-pots
Ingredients
-180g quinoa
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1 red onion, roughly chopped
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1 garlic clove, finely chopped
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2 handfuls of cherry tomatoes
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1 pack of halloumi, cut into 1/2 cm slices, and then in 1/2 again sideways
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1 spring onion
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1 stock cube
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Pepper to taste
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Pesto, to drizzle before serving (optional)
Pre-heat your grill at about 180 degrees, and put the kettle onto boil.
Place the cherry tomatoes on a baking tray (covered with non-stick baking paper). Depending on your oven, grill for about 20 minutes, turning your halloumi half way so it's nice a golden on both sides.
While this is grilling it's time to prepare the quinoa. Heat a tsp of rapeseed oil in a saucepan and gently fry the onions and garlic for a couple of minutes until translucent. Add the quinoa and stir.
Next boil the quinoa as per the manufacturers instructions, using stock as the liquid component. I always take my quinoa off the heat just before it's nearly ready and leave to steam for 5-10 minutes with the lid on before fluffing up with a fork.
When the quinoa is bubbling away, finely slice your spring onion and chop the red pepper into cubes.
Combine everything together and leave to cool before storing in the fridge. Add your drizzle of good quality pesto before eating. Enjoy!
Like this? Then you might also be interested in:
The Best All You Can Eat Restaurants That Are Actually Healthy
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Follow Rosie on Twitter @GlutenFreeRosie, or check out her blog here.
This article originally appeared on The Debrief.