Green breakfast bowl with haloumi Recipe - Better Homes & Gardens Australia
For those who want to avoid gluten, the quinoa in this meal will fit the bill. You’ll adore the flavour wake-up call of basil pesto, dill and pistachio.
Ingredients
- 1 cup white quinoa
- 450ml vegetable stock
- 4 Tbsp store-bought basil pesto
- 2 Tbsp lemon juice, plus extra 1 tsp
- 3 Tbsp extra virgin olive oil
- Sea-salt flakes and freshly ground black pepper, to season
- 1 Tbsp finely chopped dill sprigs, plus extra sprigs, to serve
- 2 small avocados, halved, stoned
- 225g block haloumi, sliced into 8
- 1 bunch English spinach, trimmed
- Pea shoots and mint sprigs, to garnish
- Roughly chopped pistachios, to garnish
- Lemon wedges, to serve
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