Halloumi & Roasted Veggie Power Bowl – Lentils.org
A bed of lentils and quinoa with roasted shallots, broccoli, peppers, and summer squash with parsley, mint, and grilled halloumi, lemon, and a balsamic vinaigrette.
Keywords
- bowls
- mediterranean
- whole red
- gluten-free
- vegetarian
- foodservice
- english
- cheese
- quinoa
Ingredients
- 2 ½ cups (625 mL) shallots, thinly sliced into rounds
- 5 cups (1.25 L) broccoli florets
- 2 ½ cups (625 mL) red bell peppers, julienned
- 2 ½ cups (625 mL) yellow squash, thinly sliced
- 2 Tbsp (30 mL) olive oil
- 2 tsp (10 mL) dried oregano
- salt and pepper, to taste
- 5 cups (1.25 L) quinoa, cooked
- 5 cups (1.25 L) whole red lentils, cooked
- ½ cup (125 mL) flat leaf parsley, minced
- ½ cup (125 mL) mint, minced
- 10 lemon wedges
- 20 oz (600 mL) balsamic reduction
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