Quinoa rainbow bowl

This works well if you eat it cold, so it’s a good one to throw together in the evening and take to work with you the next day.

Serves 2

Ingredients

• 100g/generous 1/2 cup quinoa
• 1 tbsp Lucy Bee coconut oil, plus a little extra for the halloumi
• 60g/2 oz gluten-free chorizo, chopped
• 1 green chilli, deseeded and diced
• 1 yellow pepper (bell pepper), deseeded and chopped
• 1 red pepper (bell pepper), deseeded and chopped
• 6 long-stem broccoli florets, each chopped into 3 pieces
• Handful of parsley, chopped
• 100g/3 1/2 oz halloumi, thinly sliced
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil
• Himalayan salt and ground black pepper

Method

1. Cook the quinoa according to the packet instructions.

2. Melt the coconut oil in a deep frying pan over a medium-high heat and, when hot, add the chorizo, chilli, yellow and red (bell) pepper and broccoli. Fry for 5 minutes or until cooked to your liking, stirring occasionally.

3. Turn the heat down to low and add the cooked quinoa, then stir and leave for a few minutes to allow the quinoa to absorb the oil from the chorizo. Season (bearing in mind the chorizo and halloumi are both salty) and stir in the parsley.

4. Divide the mixture between 2 plates or one big serving dish.

5. Place the frying pan back over a medium-high heat, add a very small amount of coconut oil and, when hot, place the halloumi slices in the pan and cook for about 2 minutes on each side until turning golden, then place over the quinoa mixture. Mix the lemon juice with the olive oil and drizzle over the halloumi and quinoa to serve.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.