Mediterranean Halloumi Bowl
Mediterranean Halloumi Bowl
Ingredients
For the Grain Base
- 1 cup quinoa, uncooked
- 2 cups water
- 1/4 teaspoon salt
For the Halloumi
- 1 block halloumi cheese, 8 ounces, sliced into 1/2-inch thick pieces
- 1 tablespoon olive oil, for frying
For the Bowl
- 1 cucumber, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1 avocado, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
For the Lemon-Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Cook the quinoa: In a small saucepan, combine the uncooked quinoa, 2 cups of water, and 1/4 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water has been absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 20 min
- 2
Prepare the bowl ingredients: While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, halve the pitted Kalamata olives, dice the avocado, and chop the fresh parsley and mint. Set aside in separate bowls or on a large platter.
⏱️ 10 min
- 3
Make the lemon-herb dressing: In a small bowl, whisk together 1/4 cup olive oil, fresh lemon juice, dried oregano, minced garlic, 1/4 teaspoon salt, and black pepper until thoroughly combined.
⏱️ 5 min
- 4
Cook the halloumi: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the sliced halloumi cheese in a single layer. Cook for 2 to 3 minutes per side, or until golden brown and slightly crispy. Remove from the skillet and set aside.
⏱️ 10 min
- 5
Assemble the bowls: Divide the cooked quinoa evenly among 4 serving bowls. Artfully arrange the prepared cucumber, cherry tomatoes, red onion, Kalamata olives, avocado, fresh parsley, and fresh mint over the quinoa in each bowl. Top each with the pan-fried halloumi slices. Drizzle generously with the lemon-herb dressing before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Halloumi Bowl
Ingredients
For the Grain Base
- 1 cup quinoa, uncooked
- 2 cups water
- 1/4 teaspoon salt
For the Halloumi
- 1 block halloumi cheese, 8 ounces, sliced into 1/2-inch thick pieces
- 1 tablespoon olive oil, for frying
For the Bowl
- 1 cucumber, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1 avocado, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
For the Lemon-Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Cook the quinoa: In a small saucepan, combine the uncooked quinoa, 2 cups of water, and 1/4 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water has been absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 20 min - 2
Prepare the bowl ingredients: While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, halve the pitted Kalamata olives, dice the avocado, and chop the fresh parsley and mint. Set aside in separate bowls or on a large platter.
⏱️ 10 min - 3
Make the lemon-herb dressing: In a small bowl, whisk together 1/4 cup olive oil, fresh lemon juice, dried oregano, minced garlic, 1/4 teaspoon salt, and black pepper until thoroughly combined.
⏱️ 5 min - 4
Cook the halloumi: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the sliced halloumi cheese in a single layer. Cook for 2 to 3 minutes per side, or until golden brown and slightly crispy. Remove from the skillet and set aside.
⏱️ 10 min - 5
Assemble the bowls: Divide the cooked quinoa evenly among 4 serving bowls. Artfully arrange the prepared cucumber, cherry tomatoes, red onion, Kalamata olives, avocado, fresh parsley, and fresh mint over the quinoa in each bowl. Top each with the pan-fried halloumi slices. Drizzle generously with the lemon-herb dressing before serving immediately.
⏱️ 5 min