Mediterranean Grilled Halloumi & Quinoa Bowl
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.
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.
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.