Mediterranean Quinoa Bowl with Grilled Halloumi

A vibrant and protein-packed lunch bowl featuring quinoa, grilled halloumi cheese, and fresh Mediterranean vegetables.

Prep Time

15 minutes

Total Time

40 minutes

Calories

525 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.34/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1cupQuinoa(Rinsed)

£0.75

2cupsVegetable Broth(Low Sodium)

£0.30

8ozHalloumi Cheese(Sliced into 1/4 inch thick pieces)

£2.75

1pintCherry Tomatoes(Halved)

£2.00

1Cucumber(Diced)

£0.80

0.5Red Onion(Thinly sliced)

£0.20

0.5cupKalamata Olives(Pitted and halved)

£1.25

0.3cupFresh Parsley(Chopped)

£0.40

2tablespoonsFresh Mint(Chopped)

£0.30

2tablespoonsOlive Oil(Extra Virgin)

£0.25

2tablespoonsLemon Juice(Freshly squeezed)

£0.15

0.5teaspoonDried Oregano

£0.10

to tasteSalt

£0.05

to tasteBlack Pepper(Freshly ground)

£0.05

Total Cost

£9.35

£2.34 per serving

Instructions

1.
Rinse the quinoa thoroughly under cold water.
2.
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
3.
While the quinoa is cooking, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, and slicing the red onion.
4.
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and mint.
5.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
6.
Grill the halloumi slices over medium heat for 2-3 minutes per side, or until golden brown and slightly softened.
7.
Pour the dressing over the quinoa mixture and toss to combine.
8.
Divide the quinoa salad into four bowls and top each with grilled halloumi slices. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (375g)

525 kcal / 2197 kJ

Carbs

42g

16% of RDA

Fat

30g

43% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For extra flavor, marinate the halloumi in a mixture of olive oil, lemon juice, and oregano for 30 minutes before grilling.

You can add other vegetables like bell peppers or zucchini to the bowl.

If you don't have a grill pan, you can pan-fry the halloumi in a skillet with a little olive oil.

The quinoa can be cooked ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Stove

Grill Pan or BBQ

Wine Pairings

No wine pairing suggestions available for this recipe.

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