We love Bon Appetit, and we always skip a bit when one of their glossy magazines arrive at our mailbox. Their most recent issue inspired us to embrace winter by pulling together a variety of warming and flavorful ingredients. This Curried Quinoa Plate is an adaptation of a Bowl recipe they shared. Why did I put it on a plate? Well, it photographed a lot better (to be honest). So you’re more than welcome to enjoy this on a plate or a bowl. The curried roasted vegetables, the toasted sunflower seeds, and our new favorite cheese (halloumi) make for a flavorful and unique lunch or dinner meal.
Grains: two cups of cooked quinoa or brown rice
Roast Veggies: Dice up purple sweet potato and delicata squash. Toss with 1-2 tablespoons olive oil, sprinkle with salt and pepper and a dash of curry powder. Roast in 425 F oven until tender.
Sunflower Seeds: In a medium skillet, heat 2 tablespoons olive oil. Toss in 1/2 cup raw sunflower seeds and cook until golden and crisp (save oil for cheese).
The Cheese: Griddle sliced Halloumi cheese in leftover oil until golden.
Dressing: Mix 1/4 cup tahini, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1/2 teaspoon ground tumeric and salt/pepper to taste
Greens: Arugula works well or thinly sliced heartier greens (kale, collards) that have been tossed with apple cider vinegar to to moisten and tenderize.
Love Bon Appetit magazine, so I’m sure this was good!
You have to love a tasty mix of grains, hearty roasted veg, and rich and creamy cheese! I haven’t had halloumi in a really long time — might have to go get some soon. And I love the idea of toasting sunflower seeds for this! A nice twist on the classic toasted nut topping.
I love purple sweet potatoes but they’re hard to find near me. I’m always on the lookout. This is totally my kind of dinner!
The dressing sounds so good! I want to douse everything on this plate with it! 🙂
Oh wow! What a lovely dish Monet, looks fabulous! I love your styling!
I love plates like this… Totally something I’d make as a weeknight dinner. I adore all these textures and the inclusion of halloumi, which, sadly, is underused.
Yum! I love bowls / plates like this – looks so colorful and delicious! Hope all is well Monet!! 🙂
Such a hearty plate of deliciousness! Can’t go wrong with BA mag 🙂
This looks absolutely delicious! I make quinoa bowls every week for our lunches, and I love this spiced twist as it’s such a simple way to add an extra dimension something I make all the time! Absolutely stunning photographs again lovely lady!
This looks delicious! I think I might try it with some grilled tempeh.