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Spring Nettle-Quinoa Bowl with Grilled Halloumi

Healthy and hearty, this bowl is packed with crunchy vegetables, rich protein, and earthy fungi.


2 T olive oil

2 C spring nettles, washed with gloves

2 C opal basil

2 C sugar snap peas

2 C specialty mushrooms (cordyceps)

1 tsp. kosher salt

1/4 tsp. black pepper

24 oz. Halloumi cheese, cut into wedges

4 C quinoa, cooked


Heat oil in a saute pan. Flash fry nettles, basil and snap peas (one minute) with salt and pepper. Remove from pan and add mushrooms. Cook them five minutes or until tender and starting to brown. Reserve with other cooked ingredients.

Add cheese wedges to hot pan. Brown on all sides.

Arrange serving bowls with equal portions of quinoa topped by nettles, basil, peas, mushrooms, and cheese.

Serve immediately.