Informations supplémentaires
35 min.
|
728 kcal
|
easy
|
|
Printable version
1. Make the crispy chickpeas
Preheat the oven to 425°F and bring a pot of water to a boil. Spread the chickpeas on a baking sheet covered with baking paper. Add the spices, to taste (caution! Spicy) and a drizzle of olive oil. Season with salt and pepper and bake in the oven 20-25 minutes."
2. Cook the quinoa
Rinse the quinoa. Once the water is boiling, add the quinoa and cook 14-15 minutes until tender. Drain and set aside. Season with a drizzle of oil, salt and pepper.
3. Setup
Chop the cilantro and the onion. Cut the tomato into cubes. Zest the lime and cut in half. Slice the halloumi.
4. Cook the halloumi
In a skillet over medium-high heat, cook the halloumi slices for about 2-3 minutes per side until browned.
5. Make the pico de gallo and the sauce
In a bowl, combine the tomatoes, the onion to taste, the cilantro and the juice of half a lime. Mix well and season with salt and pepper. In another bowl, combine the sour cream with the lime zest, the juice of half a lime and a drizzle of olive oil. Season with salt and pepper.
6. Plate your dish
Serve the quinoa with the crispy chickpeas, the halloumi and the pico de gallo. Garnish with the sauce. Bon appétit!
100gWhite Quinoa
160gHalloumi Cheese
0.5unitChickpeas
0.5unitYellow Onion(s)
1unitTomato(es)
1unitCilantro
1unitLime
1unitSour Cream
10gSpice Mix (garlic powder,ground chipotle,cumin powder)
What you need
Baking sheet, bowls, pot, pan.
728 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
69g
23%
fat
33g
51%
cholesterol
94mg
31%
fiber
11g
44%
protein
39g
saturated
18g
90%
sodium
1208mg
50%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg