Print

Fresh Mediterranean Quinoa Bowl with Grilled Halloumi

fresh mediterranean quinoa bowl - featured image
Print Recipe

A quick, healthy, and satisfying Mediterranean-inspired quinoa bowl topped with grilled halloumi cheese, fresh veggies, and a tangy lemon dressing.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed well
  • 8 ounces (225g) halloumi cheese, sliced about ½ inch thick
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ¼ cup finely chopped red onion
  • ½ cup (75g) Kalamata olives, pitted and sliced
  • ¼ cup chopped fresh parsley
  • Juice and zest of 1 large lemon
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse 1 cup (170g) quinoa under cold water to remove bitterness. Combine quinoa with 2 cups (475ml) water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool slightly.
  2. While quinoa cooks, halve 1 cup (150g) cherry tomatoes, dice 1 medium cucumber, finely chop ¼ cup red onion, and slice ½ cup (75g) Kalamata olives. Add all to the quinoa bowl.
  3. In a small bowl, whisk together juice and zest of 1 lemon, 3 tablespoons extra virgin olive oil, 1 minced garlic clove, ½ teaspoon ground cumin (optional), and salt and pepper to taste.
  4. Pour the dressing over the quinoa and veggies, add ¼ cup chopped fresh parsley, and toss gently to combine. Taste and adjust seasoning if needed. Set aside while you grill the halloumi.
  5. Heat a grill pan or skillet over medium-high heat. Place the halloumi slices on the hot surface and cook for about 2-3 minutes per side, until golden brown with grill marks and the cheese softens but holds shape. Avoid overcrowding the pan; cook in batches if necessary.
  6. Divide the quinoa salad between serving bowls and top with the warm grilled halloumi slices. Optionally, sprinkle freshly cracked black pepper or drizzle olive oil before serving.

Notes

Let the quinoa cool slightly before adding dressing to prevent sogginess. Use a hot pan and do not move halloumi slices too soon to avoid sticking. For smoky flavor, grill halloumi over charcoal or gas flame if possible. Adjust salt carefully due to salty halloumi and olives.

Nutrition

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

Find it online: https://yumnode.com/fresh-mediterranean-quinoa-bowl-with-grilled-halloumi-easy-healthy-recipe-3/