Serves: 2-4
Prep time: 10 minutes
| Cooked Quinoa | 2 cups |
| Small Block Haloumi, Sliced Into Thin Strips | 1 |
| Olive Oil | |
| Spinach Leaves | 2 cups |
| Roma Tomatoes, Cut Into Wedges | 2 |
| Balsamic Vinaigrette Dressing | 1/2 cup |
Method
- Precook your quinoa as per cooking instructions. Leave to cool slightly before plating.
- Lightly fry the haloumi strips in an oiled frypan, before placing aside.
- Add a heaped spoonful of quinoa to serving plate, sprinkle with spinach leaves, tomatoes and haloumi strips. Drizzle with Birch & Waite Balsamic Vinaigrette and serve.
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