Print

Fresh Mediterranean Quinoa Bowl Recipe with Crispy Grilled Halloumi

Mediterranean Quinoa Bowl - featured image
Print Recipe

A quick and easy Mediterranean-inspired quinoa bowl featuring fluffy quinoa, fresh veggies, and crispy grilled halloumi cheese for a light yet satisfying meal.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed well
  • 8 oz (225g) halloumi cheese, sliced about ½ inch thick
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, diced (English cucumber recommended)
  • ½ cup (75g) Kalamata olives, pitted and sliced
  • ¼ small red onion, thinly sliced
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • Salt and black pepper to taste
  • Optional: crushed red pepper flakes or toasted pine nuts for garnish

Instructions

  1. Rinse quinoa thoroughly under cold water to remove bitterness.
  2. In a medium saucepan, combine rinsed quinoa with 2 cups (475ml) water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until water is absorbed.
  3. Remove from heat and let quinoa sit, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
  4. While quinoa cooks, halve cherry tomatoes, dice cucumber, thinly slice red onion, pit and slice Kalamata olives, and chop parsley and mint. Place all in a large mixing bowl.
  5. In a small bowl, whisk together olive oil, lemon juice, minced garlic (if using), salt, and pepper to make the dressing.
  6. Heat a grill pan or cast-iron skillet over medium-high heat. Grill halloumi slices for 2-3 minutes per side until golden brown and crispy. Do not move cheese too soon to allow crust formation.
  7. Add cooked quinoa to the vegetable mixture. Pour dressing over and toss gently to combine.
  8. Divide quinoa salad into bowls and top each with crispy grilled halloumi slices.
  9. Optionally, sprinkle with crushed red pepper flakes or toasted pine nuts before serving.

Notes

Patience is key when grilling halloumi to get a crispy crust without rubbery texture. Rinse quinoa well to remove bitterness. Toss dressing just before serving to keep herbs fresh. Halloumi can be swapped with grilled tofu or tempeh for a dairy-free option.

Nutrition

Keywords: quinoa bowl, Mediterranean recipe, grilled halloumi, healthy bowl, vegetarian, gluten-free, quick dinner

Find it online: https://yumnode.com/fresh-mediterranean-quinoa-bowl-recipe-with-crispy-grilled-halloumi-made-easy/