Herby quinoa with deeply charred broccoli, golden halloumi, lemon and toasted seeds. It's filling, fresh and genuinely good hot or cold, which is exactly what you want from a packed lunch.
Herby Quinoa, Charred Broccoli and Halloumi
🔪 Prep Time: 10 mins 👩🍳 Cook Time: 20 mins 👥 Serves: 4
Ingredients
250 g quinoa
400 g halloumi
1 head of broccoli
Or purple sprouting broccoli, green beans, mangetout.
2 tbsp sesame oil
5 tbsp extra virgin olive oil
2 tbsp soy sauce
1 bunch of parsley (chopped)
Add any of mint, dill, coriander or all of them if you have some herbs.
1 lemon (zested and juiced)
1 packet peanuts
2 tbsp sesame seeds
Method
Step 1. Rinse the quinoa, then cook according to the packet instructions. Drain well, fluff with a fork and leave to cool slightly.
250 g quinoa
Step 2. Heat a heavy-based pan to 7/10. Toss the broccoli with some olive oil, salt and pepper. Add to the hot pan and cook for about 2 mins, until the broccoli is charred; flip and cook for 2 mins. It should be charred around the edges but still have some bite. Remove and reserve.
1 head of broccoli
1 tbsp extra virgin olive oil
The broccoli can also be cooked under a hot grill or in an airfryer.
Step 3. After that, pat the halloumi dry. Add some oil to the hot pan and fry the halloumi on both sides for 2 mins, until golden.
400 g halloumi
1 tbsp extra virgin olive oil
Or in an airfryer.
Step 4. To make the dressing mix the sesame oil, soy sauce, olive oil, half the lemon juice and a little lemon zest. Taste and adjust with more lemon if needed. Store for later.
2 tbsp sesame oil
2 tbsp soy sauce
2 tbsp extra virgin olive oil
1 lemon (zested and juiced)
Step 5. Toast the sesame seeds. Toast them in a dry pan for a couple of minutes until lightly golden.
2 tbsp sesame seeds
Or in a little dish in an airfryer.
Step 6. Stir the parsley, some lemon zest, the remainder of the lemon juice and some olive oil through the quinoa. Season with salt and plenty of black pepper.
1 bunch of parsley (chopped)
1 lemon (zested and juiced)
1 packet peanuts
Step 7. Chop the halloumi into 3cm chunks. Then divide the quinoa into your boxes and top with the charred broccoli and halloumi. Finish with the sesame seeds and peanuts. Drizzle over the sesame-soy dressing.
Made to Travel
This one's built for packing. The quinoa holds its texture overnight, the broccoli keeps its bite, and the lemon and herbs keep everything tasting fresh on day two.
Keep the crunch separate. Put the peanuts and sesame seeds in a little pot and the dressing in a small jar. Add both when you eat.
Halloumi likes room temperature. It firms up in the fridge, so take your box out 20 minutes before lunch, or give the halloumi a quick blast in the microwave.
Fridge: Keeps for up to 3 days. Cool the quinoa quickly and get it into the fridge within an hour of cooking.
Frequently Asked Questions
Can I make a quinoa bowl ahead? Yes. Make the whole thing on Sunday and it'll see you through to Wednesday. Keep the dressing, peanuts and seeds separate until you eat.
Is it better hot or cold? Both work. The halloumi is at its best warm or at room temperature, so take it out of the fridge a little before lunch.
Can I make it vegan? Swap the halloumi for firm tofu. Press it, cut it into slices and fry it the same way until golden.
What can I use instead of peanuts? Toasted pumpkin or sunflower seeds give you the same crunch, and they're a good swap if your lunch is going somewhere nut-free.
Lunchbox Heroes
This is the second recipe in Lunchbox Heroes, our series of meals that work just as well packed for lunch as they do on a dinner plate.
It features in our November meal plan, Lunchy Munchy, alongside a warming lentil, carrot and coconut soup and our very tasty Feeds ragu.
📲 Download the Feeds app to adjust servings, add it to your shopping list, and discover more meat-free family meals.