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Quinoa Buddha Bowls with Halloumi, Avocado, Kale and Tamari-Lime Vinaigrette https://www.metro.ca/userfiles/image/recipes/bols-buddha-quinoa-halloumi-avocat-kale-vinaigrette-tamari-lime-10873.jpg PT20M PT15M PT35M
Bring the salted water for quinoa and quinoa to a boil in a pot, reduce the heat, cover and let simmer for 5 minutes.Peel and cut the squash and the halloumi into dice.Pan-fry the squash and halloumi for 10 minutes over medium-high heat in the vegetable oil.Thinly slice the kale and the avocado.Prepare the vinaigrette by whisking the tamari and lime juice together in a bowl with the olive oil.Divide quinoa into bowls and spread the squash and halloumi, the kale, and the avocado distinctly around and garnish with sesame seeds, sunflower seeds, the vinaigrette, and lime.Source: MissfreshSource: Missfresh.com
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1 avocado 2 kale 1/2 butternut squash 2 cups (500 mL) water for quinoa 1 Tbsp. (15 mL) black sesame seeds 2 Tbsp. (30 mL) sunflower seeds 100 g halloumi 1 Tbsp. (15 mL) olive oil 2 Tbsp. (30 mL) vegetable oil 1 lime 1 cup (250 mL) white quinoa 2 Tbsp. (30 mL) Tamari sauce
Quinoa Buddha Bowls with Halloumi, Avocado, Kale and Tamari-Lime Vinaigrette

Quinoa Buddha Bowls with Halloumi, Avocado, Kale and Tamari-Lime Vinaigrette

Rate this recipe
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2
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    avocado
  • 2
    kale
  • 1/2
    butternut squash
  • 2 cups
    (500 mL)
    water for quinoa
  • 1 Tbsp.
    (15 mL)
    black sesame seeds
  • 2 Tbsp.
    (30 mL)
    sunflower seeds
  • 100 g
    halloumi
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 1
    lime
  • 1 cup
    (250 mL)
    white quinoa
  • 2 Tbsp.
    (30 mL)
    Tamari sauce
Imprimer ma sélection

Preparation

Bring the salted water for quinoa and quinoa to a boil in a pot, reduce the heat, cover and let simmer for 5 minutes.

Peel and cut the squash and the halloumi into dice.

Pan-fry the squash and halloumi for 10 minutes over medium-high heat in the vegetable oil.

Thinly slice the kale and the avocado.

Prepare the vinaigrette by whisking the tamari and lime juice together in a bowl with the olive oil.

Divide quinoa into bowls and spread the squash and halloumi, the kale, and the avocado distinctly around and garnish with sesame seeds, sunflower seeds, the vinaigrette, and lime.

Source: Missfresh

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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