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. Add the spices, to taste 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.
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 onions, 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. Mix well and 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
200gHalloumi Cheese
398mlChickpeas
1unitYellow Onion(s)
1unitTomato(es)
1unitCilantro
10gSpice Mix (Garlic Powder,Ground Chipotle,Cumin Powder,)
1unitLime
50mlSour Cream
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
potassium
0mg