Quinoa, Kale & Halloumi Bowls with Raspberry Vinaigrette
How's this vibrant and nutrient rich nourish bowl with raspberry + Manuka vinaigrette by @moniquecormacknutrition!? Such an easy and delicious way to incorporate our Active Manuka Honey into your everyday for that extra little immunity boost. Plus it tastes sensational - win win!
1/2 cup quinoa (measured raw)
5-6 large kale leaves
1 Lebanese cucumber, diced
1/2 tin chickpeas, drained and rinsed
100g halloumi cheese, sliced
2 tsp extra virgin olive oil
1/3 cup raspberries (can use thawed frozen berries)
1 tbsp Capilano Manuka Active Honey MGO 30+
3 tbsp white wine vinegar
5 tbsp extra virgin olive oil
Small pinch of salt
Cook quinoa according to packet instructions.
Prepare the kale. Remove tough inner stalks, tear kale into small pieces and place in a bowl with juice of the lemon, olive oil and salt. Massage together until kale is softened.
Pan fry halloumi slices.
Make dressing. Mash raspberries then combine with all other dressing ingredients. Whisk vigorously in a bowl or shake together in small jar. Tip: start with 1 tbsp honey and adjust if you think it needs more.
Assemble bowls of quinoa, kale, diced cucumber and chickpeas. Top with halloumi and spoon over some dressing.
You’ll have dressing leftover so store this in the fridge for another meal!