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!

Skill Level Easy
Cooking Time 30 mins
Servings 2

Ingredients

SALAD BOWLS
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
1/2 lemon
2 tsp extra virgin olive oil
Pinch salt

RASPBERRY VINAIGRETTE
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

Instructions

  • 1

    Cook quinoa according to packet instructions.

  • 2

    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.

  • 3

    Pan fry halloumi slices.

  • 4

    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.

  • 5

    Assemble bowls of quinoa, kale, diced cucumber and chickpeas. Top with halloumi and spoon over some dressing.

  • 6

    You’ll have dressing leftover so store this in the fridge for another meal!

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