Mediterranean Quinoa Breakfast Bowl with Halloumi

Ingredients

• 1 cup Quinoa
• 2 cups Water
• about 225 g Halloumi Cheese
• 0.5 cup Sun-dried Tomatoes
• 0.25 cup Kalamata Olives
• 4 cups Fresh Spinach
• 2 tablespoons Olive Oil
• 1 tablespoon Lemon Juice
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the quinoa in a fine-mesh sieve.
2. 2Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork.
3. 3While the quinoa is cooking, slice the halloumi cheese into 0.635 cm thick pieces.
4. 4Heat 1 tablespoon of olive oil in a skillet over medium heat. Grill the halloumi for 2-3 minutes per side, until golden brown.
5. 5In a large bowl, combine cooked quinoa, sun-dried tomatoes, olives, and spinach.
6. 6In a small bowl, whisk together the remaining olive oil, lemon juice, oregano, salt, and pepper.
7. 7Pour the dressing over the quinoa mixture and toss to combine.
8. 8Divide the quinoa mixture into bowls and top with grilled halloumi cheese. Serve immediately.

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