Day 8/10 and Another Egg-free Recipe for You

• total time: 21 minutes

Ingredients

80g quinoa

160ml stock (vegetable or plant-based chicken stock powder)

2 tbs extra virgin olive oil (evoo)

80g halloumi, sliced

two qukes or a small portion of cucumber, chopped

a couple of cherry tomatoes, halved

1 tsp dried oregano

juice of half a lemon

any fresh herbs you like (optional) and seasoning to taste

Instructions to cook quinoa:

Directions

Rinse the quinoa very well under cold water to remove any bitterness.

Bring the stock to a boil in a saucepan over medium-high heat.

Add the rinsed quinoa to the boiling stock and stir briefly.

Reduce the heat to low, cover the pan, and simmer for 12-15 minutes, until the quinoa has absorbed all the liquid.

If there’s any remaining liquid or the quinoa is not fully cooked, cover and cook for a few more minutes.

Remove from heat, let it sit for 5 minutes, then fluff with a fork.

Serve. You can meal prep this 1-2 days ahead of time.

Make your salad:

Add evoo to a non stick fry pan and add halloumi. Fry for 2-3 mins each side on medium heat until golden. Set aside.

Add quinoa to a bowl, add cucumber and tomatoes, top with halloumi. Add dried oregano, lemon juice, herbs (if you have it) and the leftover evoo from your halloumi pan. Season to taste and add some chilli flakes if you like. Toss salad together and enjoy!