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Fluffy red quinoa with a warm vegetable salad, topped with apple relish and smoky halloumi, a delicious way to say ''hello weekend!'' 35 MIN ~ serves 4


- 150g red quinoa 
- 1 zucchini 
- 500g pumpkin, peeled & diced into 1-2cm cubes
- 1 shallot
- 1 red apple
- 150g tomato sugo 
- 1/2 bunch silverbeet
- 2 packets halloumi 
- 1 packed basil 

From your pantry:
oil + butter, salt, pepper, smoked paprika, ground cumin

This recipe is Gluten-free. 
Swap pumpkin for sweet potato if you like!


1. Set oven to 200ºC.

2. Place quinoa in a saucepan and cover with plenty of water. 
Bring to the boil and simmer for 15 minutes, or until tender. Drain and rinse.

3 Dice zucchini. Toss on a lined oven tray with diced pumpkin, 2 tsp cumin, oil, salt and pepper. 
Roast in oven for 20 minutes, or until golden and tender. 

4. Heat a small saucepan over medium heat with 2 tbsp oil or butter. 
Dice shallot and apple. Add to pan to cook for 3-4 minutes, or until softened. 
Pour in sugo and 1/4 cup water. Simmer for 10 minutes. 
Season with salt and pepper to taste.

5. Trim and finely slice silverbeet. Heat a frypan over medium-high heat with 1/2 tbsp oil. 
Sauté silverbeet for 1-2 minutes, or until softened. 
Toss with cooked quinoa, pumpkin and zucchini. Reserve pan.

6. Slice halloumi and coat with 2 tsp paprika, 1 tbsp oil, salt and pepper. 
Reheat frypan over medium heat and cook halloumi for 2-3 minutes on each side, or until golden.

7. Divide pumpkin salad between plates. 
Top with halloumi and spoon over relish to taste. 
Chop basil to garnish.

 Use a store-bought good quality relish to accompany this dish, instead of making your own
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