Although I couldn't wait for the halloumi to brown (I was too hungry!), it was still very moreish. Now what to do with the rest of the bag of quinoa??? Ps) The title of this post is what the Incas called quinoa. A little fact for you :)
Friday, 2 July 2010
The mother of all grains
A list of 12 things you should know about quinoa got me thinking about that bag of quinoa lurking at the back of the cupboard, hidden behind the rice & pasta. So today I roasted some baby potatoes, butternut squash, red onion, red pepper & cherry tomatoes, having been drizzled with oil, paprika & chili powder. Into cooked quinoa I added sweetcorn and fresh mint. And all topped with some delicious & chewy grilled halloumi.
Although I couldn't wait for the halloumi to brown (I was too hungry!), it was still very moreish. Now what to do with the rest of the bag of quinoa???
Ps) The title of this post is what the Incas called quinoa. A little fact for you :)
Although I couldn't wait for the halloumi to brown (I was too hungry!), it was still very moreish. Now what to do with the rest of the bag of quinoa??? Ps) The title of this post is what the Incas called quinoa. A little fact for you :)
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