Photo by A delicious. Year – Katren
Quinoa and Haloumi Stuffed Mushrooms with Pesto Cream
1 cup cooked quinoa
1 small sweet potato, finely chopped and roasted
1 small red onion, finely diced
1 clove garlic, crushed
6 sun-dried tomatoes, chopped
3 piquillo whole roasted peppers, chopped
100g grated haloumi
handful of basil, oregano and parsley, chopped
1 Tbsp light sour cream
1 Tbsp basil pesto,
1. Preheat oven to 180 C.
2. Saute onion and garlic until cooked. Combine with quinoa, sweet potato, tomatoes, peppers, haloumi and herbs mixing well.
3. Place mushrooms on a tray and pile quinoa mixture on top. Roast in the oven for 15 – 18 minutes or until mushrooms are soft.
4. Combine sour cream and pesto and serve with the mushrooms.
Recipe by A delicious. Year – Katren