INGREDIENTS
1
small bunch Flat-leaf parsley
1
Red onion, small
1
Zest and juice 1 lemon
500 milliliters
Vegetable stock
200 g
Quinoa
1
large pinch Sugar
3 tbsp
Olive oil, extra-virgin
1
pack Halloumi cheese
1
Large roasted pepperfrom a jar, thickly sliced, or a handful of ready-roasted sliced peppers