A plate of roast asparagus, halloumi and tomatoes, on a bed of quinoa with a jar of olive oil in shot | Hurry The Food Up

HP – Roasted Asparagus and Tomato with Halloumi

No ratings yet

After a healthy, quick to make meal? Try our roasted asparagus and tomatoes with halloumi and quinoa. Ready in 30 minutes!

Prep Time:10

Cook Time:22

Total Time:32

Servings:2

Calories:595kcal

Author: Abril Macías

Ingredients

¾ cup quinoa
1 cup vegetable broth
12 oz asparagus
5 oz halloumi or paneer cheese
1 lemon (divided)
2 tsp honey
1 ½ tsp olive oil
2 tsp fresh or 1 tsp dry thyme or rosemary
1 tsp onion powder
12 oz cherry tomatoes (about 15 tomatoes)

Get Recipe Ingredients

Instructions

Preheat the oven to 425 degrees F (220 degrees C).
Rinse quinoa and add it to a medium-small pot with ½ tsp salt and vegetable stock over high heat. Once the liquid boils, turn heat to low, put a lid on, and cook until the water is absorbed, about 13-15 minutes. Remove from the stove and allow to rest with a lid on for 10 minutes. Allow to cool.
¾ cup quinoa, 1 cup vegetable broth
Meanwhile, remove the woody base of the asparagus stalks, slice the halloumi into ½ inch thick slices and cut ½ a lemon into thin slices. Reserve the remaining lemon.
12 oz asparagus, 5 oz halloumi or paneer cheese, 1 lemon
Mix the juice of the remaining ½ lemon, honey, olive oil, thyme/rosemary, 1 tsp water and onion powder.
2 tsp honey, 1 ½ tsp olive oil, 2 tsp fresh or 1 tsp dry thyme or rosemary, 1 tsp onion powder
Place asparagus, cherry tomatoes and halloumi in a baking sheet and drizzle the lemony seasoning. Generously season with salt and pepper. Toss a little to coat more evenly. On top of the veggies lay the thin slices of lemon.
12 oz cherry tomatoes
Bake for 15-20 minutes or until the tomatoes have burst and their skin is wrinkled. Then put the top grill or broiler of the oven at the highest temp, place the baking sheet on the highest rack of the oven, and allow the veggies and halloumi to get golden brown for about 1-2 minutes.
Serve with a side of quinoa, scraping the sauce and bits and pieces remaining in the baking sheet on top of the veggies.

NOTES

Looking for more delicious dinner ideas?

Legume Loaded Lentil Tabbouleh

Big Bowl Vegan Pho

Glorious Gluten Free Buckwheat & Feta Salad

Creamy Coconut Mushroom Stew

Hot & Healthy Pasta Arrabiata

Nutrition

Nutrition Facts

HP – Roasted Asparagus and Tomato with Halloumi

Amount per Serving

Calories

595

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Sodium

1348

Potassium

1162

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

2392

Vitamin C

Calcium

817

Iron

* Percent Daily Values are based on a 2000 calorie diet.

DID YOU MAKE THIS RECIPE?Tag @HurryTheFoodUp on Instagram so we can admire your masterpiece!