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Fresh Mediterranean Quinoa Bowl with Grilled Halloumi

Mediterranean quinoa bowl with grilled halloumi - featured image
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A quick and easy Mediterranean-inspired quinoa bowl featuring grilled halloumi cheese, fresh veggies, and a bright lemon-herb dressing. Perfect for a light lunch or satisfying dinner.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa
  • 8 ounces (225g) halloumi cheese block
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ small red onion, thinly sliced
  • ½ cup (75g) Kalamata olives, pitted and halved
  • ¼ cup chopped parsley
  • 2 tbsp chopped mint
  • Juice of 1 large lemon
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • Salt and freshly cracked black pepper to taste
  • Optional: toasted pine nuts or slivered almonds for crunch
  • Optional: smoked paprika or a drizzle of honey for dressing

Instructions

  1. Rinse 1 cup quinoa under cold water using a fine sieve. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and transfer to a large mixing bowl.
  2. While quinoa cooks, halve cherry tomatoes, dice cucumber, thinly slice red onion (soak in cold water for 5 minutes if desired), pit and halve Kalamata olives, and chop parsley and mint. Set aside.
  3. In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper. Adjust seasoning and add smoked paprika or honey if desired.
  4. Slice halloumi into ½-inch thick pieces. 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. Remove from heat.
  5. Add chopped veggies and herbs to the quinoa. Pour dressing over and toss gently to coat evenly. Adjust seasoning if needed.
  6. Divide quinoa mixture into bowls and top with grilled halloumi slices. Sprinkle toasted pine nuts or slivered almonds on top if using. Serve warm or at room temperature.

Notes

Use warm quinoa for best texture; the bowl also works chilled for meal prep. If halloumi sticks to the pan, wipe with a damp cloth between batches. Fresh lemon juice is preferred for the dressing. Store grilled halloumi separately to maintain texture. For vegan option, substitute halloumi with marinated grilled tofu or tempeh.

Nutrition

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

Find it online: https://yumnode.com/fresh-mediterranean-quinoa-bowl-with-grilled-halloumi-easy-healthy-recipe-2/