- Serves 4
- Preparation Time 15MINS
- Cook Time 25MINS
2 tbs olive oil
1 red onion, thinly sliced
270 g jar chargrilled red capsicum, sliced
500 ml (2 cups) Campbells Real Stock – Vegetable
200 g quinoa, rinsed, drained
Zest of 1 lemon
Juice of 1 lemon
250 g haloumi, sliced
STEP 1 Heat 1 tbs oil in a medium sized saucepan over medium-high heat. Cook onion and capsicum, stirring, for 2-3 minutes, until onion is soft, set aside.
STEP 2 Add Campbells Real Stock to a medium sized saucepan, bring to the boil. Add quinoa, cover and cook according to packet directions.
STEP 3 Preheat grill to high. Mix sugar, lemon zest and juice with remaining oil .Season and set aside.
STEP 4 Grill haloumi for 3-4 minutess each side, until golden and crisp. Serve quinoa topped with haloumi. Drizzle over dressing.