Greek Goddess Grain Bowl

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  • 1 cup as quinoa (quick cooking wild rice))
  • 2 cups water
  • 1 tablespoon oil
  • 8 ounces halloumi (sliced 1/4 inch thick)
  • 2 lemon juice
  • 1 cup tomato (diced)
  • 1 cup cucumber (diced)
  • 1/2 cup olives (sliced)
  • 1/2 cup red pepper (sliced)
  • 1/2 cup artichoke hearts (coarsely chopped)
  • 1 avocado (sliced)
  • 1/4 cup as basil (chopped)
  • 1/4 cup tahini
  • 2 lemon juice
  • 2 tablespoons water
  • 1 clove garlic (grated)
  • to taste
  • 1/4 cup basil
  • 1 tablespoon oil
  • 2 pine nuts
  • 2 sun-flower seeds
  • 2 sesame seeds
  • 2 flax seeds
  • 2 hemp seeds
  • 2 medium zucchini
  • 1/4 cup flour
  • 1/2 cup breadcrumbs
  • 1/2 cup reggiano (grated)
  • to taste
  • 2 tablespoons oil
  1. Bring the grains to a boil in the water, reduce the heat and simmer, covered, until the water has been absorbed and the grains are tender, about 20 minutes, before letting it sit, covered, for 5 minutes and fluffing

  2. Meanwhile, heat the oil in a pan over medium heat, add the halloumi and cook until lightly golden brown on both sides, about 6-10 minutes before hitting it with the lemon juice and setting it aside

  3. Puree everything in a blender or food processor

  4. Heat the oil in a pan over medium heat, add the seeds and toast until lightly golden brown, about 2-4 minutes, stirring

  5. Dredge the zucchini in the flour, dip in the egg, coat in the mixture of the breadcrumbs, parmesan, salt and pepper and cook in oil over medium heat until lightly golden brown, about 2-4 minutes per side before setting aside on paper towels to drain

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