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Halloumi & Avocado Fajita Bowls
Swap tortillas for red quinoa and you have the base for this fast and full-flavoured meal. A rainbow mix of organic veg are given a spicy coating and fried till tender. You'll serve them alongside meltingly soft halloumi and a scoop of ripe avocado.
Ingredients
- 125g red quinoa
- 1 lime
- A handful of coriander
- 1 red pepper
- 1 yellow pepper
- 1 red onion
- 1 tbsp fajita seasoning
- 1 avocado
- 200g halloumi
Prep: 15 mins | Cook: 30 mins
Method
1. Fill and boil your kettle. Rinse the quinoa under cold water, then tip it into a small pan. Finely grate in the lime zest. Finely chop the coriander stalks (keep the leaves for later) and add them to the pan, too.
2. Pour in 250ml hot water from the kettle and add a pinch of salt. Stir to mix, then pop on a medium-high heat and bring to the boil. When the pan is boiling, turn the heat right down and gently simmer for 12-15 mins till the quinoa has absorbed the water and become tender. When the quinoa is cooked, take the pan off the heat and let it sit in the pan with the lid on to keep warm.
3. While the quinoa cooks, halve the peppers and scoop out the seeds and white pith. Thickly slice the peppers and pop them in a bowl. Peel and thickly slice the red onions and add it to the bowl. Dust in the fajita seasoning, drizzle in 1 tbsp oil and season with a small pinch of salt. Turn to coat the veg in the oil and seasoning. Set aside.
4. Halve the avocado, scoop out the stone and then scoop the flesh out of the skin. Slice the avocado and pop it in a separate bowl. Squeeze over the juice from the lime and gently turn the avocado in it to coat it. Set aside.
5. Put a frying pan on a high heat to warm up, then add the veg and fry, stirring often, for 5-6 mins till the veg are just tender and lightly charred. Take the pan off the heat.
6. Fluff the quinoa with a fork and divide between two warm bowls or plates, then top with the fried veg. Set aside while you cook the halloumi.
7. Put the frying pan back on a medium-high heat. Drain the halloumi and pat dry with kitchen paper, then slice into 4-6 slices. When the pan is hot, add the halloumi and fry for 2-3 mins on each side till the halloumi is golden brown and just soft.
8. Scoop the halloumi onto the plates with the quinoa and veg. Add the avocado to the plate and scatter over the coriander leaves to serve.
9. Love Your Leftovers:
The cooked quinoa, veg and halloumi will keep for up to 3 days in the fridge and they’re best eaten cold as a salad.
The cooked quinoa, veg and halloumi will keep for up to 3 days in the fridge and they’re best eaten cold as a salad.
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