Mediterranean Grilled Halloumi & Quinoa Bowl

Mediterranean Grilled Halloumi & Quinoa Bowl

Table of Contents

This colorful Mediterranean bowl is a wholesome blend of hearty quinoa, grilled vegetables, and golden, pan-seared halloumi cheese. Bursting with vibrant flavors, it’s a protein-packed, vegetarian meal that’s perfect for lunch or dinner. Healthy, balanced, and satisfying!

Time:

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 2–3 bowls

Ingredients:

For the Bowl:

1 cup uncooked quinoa (or 3 cups cooked)

1 zucchini, sliced into rounds

1 red bell pepper, sliced

1 red onion, thickly sliced

1/2 cup cherry tomatoes

1 tablespoon olive oil

Salt & black pepper, to taste

1/2 teaspoon dried oregano

Fresh parsley, chopped (for garnish)

For the Halloumi:

200g halloumi cheese, sliced into rectangles

1 teaspoon olive oil

Optional Lemon Dressing (for drizzling):

2 tablespoons olive oil

1 tablespoon lemon juice

1 clove garlic, minced

1 teaspoon Dijon mustard

Salt & pepper, to taste

Instructions:

Cook the Quinoa:
Rinse quinoa under cold water. Cook in 2 cups of water over medium heat until fluffy, about 15 minutes. Let it cool slightly.

Grill the Vegetables:
Toss zucchini, red onion, bell pepper, and cherry tomatoes with olive oil, oregano, salt, and pepper. Grill or roast in a 400°F (200°C) oven for 15–20 minutes, flipping halfway through, until lightly charred and tender.

Sear the Halloumi:
Heat olive oil in a non-stick pan over medium heat. Add halloumi slices and cook for 2–3 minutes on each side until golden brown and crispy.

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Make the Dressing (Optional):
Whisk all dressing ingredients in a small bowl until emulsified.

Assemble the Bowl:
In a large bowl, add a layer of quinoa. Top with grilled vegetables, seared halloumi, and a sprinkle of fresh parsley. Drizzle with lemon dressing if desired.

Tips:

Perfect Quinoa: Rinse quinoa thoroughly before cooking to remove its natural bitterness (saponin).

Crispy Halloumi: Use a non-stick or cast iron pan and make sure it’s hot before adding the cheese—this gives it a golden crust without sticking.

Meal Prep Friendly: Prepare the quinoa and roast the veggies in advance. Store separately and pan-fry halloumi fresh for best texture.

Serve Warm or Cold: This bowl is delicious both warm and chilled, making it great for packed lunches or meal prep.

Variations:

Add a Protein Boost: Include chickpeas, grilled chicken, or boiled eggs for extra protein.

Make it Vegan: Swap halloumi with grilled tofu or marinated tempeh. Use dairy-free dressing.

Grain Options: Substitute quinoa with couscous, bulgur, brown rice, or farro.

Veggie Flexibility: Use whatever you have—eggplant, mushrooms, or asparagus are great additions.

Dressing Swaps: Try tzatziki, tahini-lemon sauce, or balsamic glaze for a flavor twist.

Q&A:

Q: Can I eat halloumi raw?
A: While technically safe to eat raw, halloumi is best enjoyed grilled or pan-seared to bring out its savory flavor and chewy texture.

Q: How do I keep quinoa from getting mushy?
A: Use a 2:1 water-to-quinoa ratio, and avoid overcooking. Let it sit covered off the heat for 5 minutes, then fluff with a fork.

Q: Can I roast the vegetables instead of grilling them?
A: Absolutely! Roast them at 400°F (200°C) for 20–25 minutes with olive oil and seasoning.

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Q: Is this bowl gluten-free?
A: Yes, quinoa is naturally gluten-free. Just make sure any sauces or dressings are gluten-free as well.

Nutrition (Per Serving – Approximate):

Calories: 480

Protein: 21g

Fat: 28g

Carbohydrates: 35g

Fiber: 6g

Calcium: High (thanks to halloumi)

Gluten-Free: Yes

Conclusion:

This Mediterranean Grilled Halloumi & Quinoa Bowl is a colorful, wholesome, and satisfying dish that brings together plant-based goodness and rich, savory halloumi cheese. It’s perfect as a lunch, light dinner, or meal prep option. Full of fiber, protein, and flavor, it embodies the Mediterranean philosophy of eating fresh, balanced, and delicious food.