Here’s a mouth watering veggie plate, a 4-in-1 with corn, pineapple, halloumi and quinoa. They all go very well together, and the pineapple is grilled for extra sweetness.
Servings 4
Ingredients
- 0.85 cups quinoa
- 1.7 cups water
- 0.5 tsp salt
- 1 chicken bouillon cube
- 0.5 bunch fresh cilantro
- 1 lemon
- 2 tbsp capers
- 1 pineapple
- 4 corn on the cob
- 2 pkg halloumi (7 oz each)
Instructions
- Everything is cooked at the same time, but here are the instructions for each piece of the meal.
Corn on the cob
- Trim all husk off of the corn. Fill a large (diameter) pan with cold water and add the corn. Make sure they are covered in water. Turn the stove on and boil them for 8-10 minutes, using a lid. Once done, empty the pan of the water immediately.
Halloumi
- Cut the halloumi in thick slices (2/8 – 3/8 inches). Fry them in a dry frying pan on medium to high heat until they are nicely browned on both sides.
Quinoa
- Add the quinoa, water, salt and bouillon cube in a pan. Bring it to a boil and boil it gently for 10 minutes with the lid on. Once it is done, distribute evenly on your guests’ plates. Squeeze the lemon juice evenly over the quinoa, and sprinkle the capers and roughly chopped cilantro over it too.
Pineapple
- Cut away the green leaves. Cut the pineapple lengthwise twice, so you get four quarters. Fry them on high heat for 2-3 minutes per side in a cast iron pan (or on the grill). This is to get them nicely charred, and the heat also sweetens them.
- Serve it all nicely arranged on a plate. The flavors go really well together. Serve it all with a nice glass of cold Chablis.
