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Home > posts > 2015 > 08 > 2015-08-04_quinoa-and-halloumi-keftedes.html

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