Skip to main content
Sumac Haloumi with Herbed Quinoa
Sumac Haloumi with Herbed Quinoa

Sumac Haloumi with Herbed Quinoa

If you’re not yet sold on quinoa, give this little dish a try. Cooking the quinoa in vegetable stock and enlivening it with lemon and tomatoes really brings this trusty grain to life. If you’re already sold – you’ll love this! With a side of golden crispy haloumi you’ll be licking the plate clean.

Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tsp

HelloFresh sumac

½

lemon

1 block

haloumi

(Contains: Milk;)

150 g

quinoa

½ tsp

vegetable stock

1 tbs

parsley

1 punnet

cherry tomatoes

1 tbs

mint

1 bunch

spring onions

Not included in your delivery

1 tbs

olive oil

Nutritional Values

per serving
Calories1940 kcal
Fat18.7 g
of which saturates3.3 g
Carbohydrate12.9 g
of which sugars3.6 g
Protein57.1 g
Sodium471 mg
The average adult daily energy intake is 8700 kJ

Utensils

Bowl
Pot
Baking Tray
Large Bowl
Plate

Cooking Steps

1

Preheat the oven to 200ºC/180ºC fan-forced.

Mix together oil, lemon zest and spice
2

Juice and zest the lemon. In a bowl, mix together the olive oil, HelloFresh sumac, and lemon zest. Rub this zesty oil over the haloumi slices and leave to marinate while you get started on the quinoa.

Rinse the quinoa
3

Place the quinoa into a fine sieve and rinse it with cold tap water. This step is crucial for enhancing the flavour of the quinoa. Add the quinoa to a pot of water with the vegetable stock powder, gently simmer over a medium heat for 10 minutes or until the quinoa has nearly doubled in size and the outside rings are loose. Drain and set aside.

Don't overcook haloumi slices
4

Cut the haloumi into 1cm thick slices. Place the haloumi slices on a lined baking tray and cook for 8-10 minutes in the oven or until the tops blister slightly and it is lovely and golden. You don’t want to overcook it as it will become dry.

5

Finely chop the parsley. Chop the cherry tomatoes. Finely chop the mint. and the spring onions. In a large bowl, toss the quinoa with the parsley, cherry tomatoes, mint, and spring onions.

6

Divide the quinoa among plates and top with the haloumi slices and lemon wedges to squeeze over the top. Yum!

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice