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Fresh Mediterranean Quinoa Bowl with Grilled Halloumi

Fresh 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 vegetables, and a zesty lemon dressing. Perfect for a light, healthy summer meal.

Ingredients

Scale
  • 1 cup (170g) quinoa, rinsed well
  • 8 oz (225g) halloumi cheese, sliced about 1/4 inch thick
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 small red bell pepper, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/2 cup (75g) Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped (optional)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin (optional)
  • Salt and black pepper to taste

Instructions

  1. Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa with 2 cups (16 fl oz) water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed.
  2. Remove from heat and let quinoa sit, covered, for 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool slightly.
  3. While quinoa cooks, halve cherry tomatoes, dice cucumber and red bell pepper, finely chop red onion if using, pit and slice Kalamata olives, and chop parsley and mint if desired. Set aside.
  4. In a small bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin (if using), salt, and pepper. Adjust seasoning to taste.
  5. Heat a grill pan or non-stick skillet over medium-high heat. Grill halloumi slices for 2-3 minutes on each side until golden brown and slightly crispy. Remove from heat and slice into bite-sized pieces.
  6. Add chopped vegetables, olives, parsley, and mint to the quinoa. Pour dressing over and toss gently to combine. Taste and adjust seasoning if needed.
  7. Top the salad with warm grilled halloumi pieces.
  8. Serve immediately. Leftovers can be stored in the fridge for up to 2 days.

Notes

Rinse quinoa well to remove bitterness. Use a hot pan for grilling halloumi and avoid overcrowding slices. Let quinoa cool slightly before mixing to prevent wilting herbs. Adding extra lemon juice brightens flavors. For crunch, toasted pine nuts or walnuts can be added. Halloumi can be swapped for grilled tofu or plant-based cheese for dairy-free option.

Nutrition

Keywords: quinoa bowl, grilled halloumi, Mediterranean, healthy, summer recipe, easy dinner, vegetarian

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