Harissa Halloumi Quinoa (gluten free)

Last updated on 29.3.2021

This recipe is for 4 servings. Each serving contains 633 kcal (27 g protein, 62 g carbs, 30 g fat)


1 eggplant (300 g) – thinly sliced into wedges
2 tsp rapeseed oil
20 g harissa paste

300 g quinoa
2 cups water
25 g lemon zest (from 2 lemons)

30 g cilantro – finely chopped
80 g watercress
100 g radishes – diced
20 g peanuts – chopped
1 tbsp olive oil
40 g scallions – chopped
Juice of ½ lemon (½ tbsp)
100 g pomegranate seeds

250 g halloumi (lactose free)

Cooking instructions

  • Toss eggplant with rapeseed oil and harissa and roast at 180C (fan) for 20 minutes
  • Mix quinoa with lemon zest and cook (13 min). Spread on a baking tray and let cool down.
  • Slice halloumi and grill
  • Combine all ingredients except halloumi. Serve halloumi on top.

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