Quinoa and Halloumi Keftedes

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Quinoa and Halloumi Keftedes

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We still had leftover halloumi and Meredith had come across this recipe for Keftedes (local link below). We prepped this the day before which made cooking easy.

However, we made a good number of changes including:

Replaced the red pepper with 4-5 mini bell peppers (essentially doubled the amount of peppers)
White onion instead of red
Used whatever was leftover of the halloumi then (roughly) made up the rest with low-fat feta. Probably less cheese overall
Subbed about half of the parsley with cilantro.
Dried dill instead of fresh
2tbsp corn starch instead of tapioca (looked up the conversion)
used whole wheat flour instead of almond
Just salted to taste. Probably about half (the feta is salty)
black pepper to taste instead of white

So basically, it was inspired by the recipe, We also completely changed out the sauce and instead used some romesco^[@rev] with oven-roasted chopped tomatoes.

They were very good. A lot of interesting flavor with a Mediterranean note (read: I tasted olives despite there not being any but still liked it...probably the feta).

However,note for next time: use non-stick aluminum foil!

Quinoa and Halloumi "Keftedes" (from Souvlaki for the Soul)

Local Copy^[@rev] password is the name of my dog, all lower case

Original Wordpress ID and Date: 10184, 2015-08-04_235026