Ingredients
Product used:
1 ½ cups of McCain Baby Peas – cooked as per packet instructions
- ¼ cup of tricolour quinoa, rinsed well
- ¾ cup of water
- 150g truss tomatoes
- ½ cup of fresh mint leaves – loosely packed
- ¼ cup of shallots – sliced
- 100g halloumi – sliced
- 2 cups of mixed baby salad leaves
- 1 tbs garlic infused olive oil
- 1 tbs olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
Method
1. | Place quinoa and water in a small saucepan over medium heat and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes, or until quinoa absorbs water. Transfer to a large serving bowl. |
2. | Place McCain Baby Peas, shallots, tomatoes, mint leaves and baby salad leaves into a bowl with the quinoa and fold through to combine well. Season with salt and pepper to taste, and dress with the juice of ¾ of the lemon and garlic infused olive oil. |
3. | Meanwhile, slice halloumi into approximately 5mm thick pieces. Heat olive oil in a small non-stick frying pan over high heat and sauté haloumi with the remaining lemon juice for 1-2 minutes on each side, or until golden. Remove from pan and serve immediately over quinoa salad mixture. |
Pea, Quinoa & Halloumi Salad
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Place quinoa and water in a small saucepan over medium heat and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes, or until quinoa absorbs water. Transfer to a large serving bowl. |
2 | Place McCain Baby Peas, shallots, tomatoes, mint leaves and baby salad leaves into a bowl with the quinoa and fold through to combine well. Season with salt and pepper to taste, and dress with the juice of ¾ of the lemon and garlic infused olive oil. |
3 | Meanwhile, slice halloumi into approximately 5mm thick pieces. Heat olive oil in a small non-stick frying pan over high heat and sauté haloumi with the remaining lemon juice for 1-2 minutes on each side, or until golden. Remove from pan and serve immediately over quinoa salad mixture. |