Crispy Halloumi Bowls with Lemon-Herb Quinoa and Roasted Vegetables

Ingredients

• 250 g halloumi cheese
• 1 cup quinoa
• 2 cup vegetable stock
• 1 unit zucchini, diced
• 1 unit red bell pepper, diced
• 1 cup cherry tomatoes
• 2 unit garlic cloves, minced
• 4 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped
• 3 tbsp Greek yogurt
• 1 tsp dried oregano

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a sheet pan with parchment.

2. 2

   Toss 1 diced zucchini, 1 diced red bell pepper, and 1 cup cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, salt, and pepper. Roast 20-22 minutes until edges char and tomatoes burst.

3. 3

   Meanwhile, rinse 1 cup (170 g) quinoa under cold water. Combine with 2 cups (475 ml) vegetable stock and 1 minced garlic clove in a saucepan. Bring to a boil, reduce to low, cover, and simmer 15 minutes until liquid absorbs.

4. 4

   Off heat, let quinoa steam 5 minutes, then fluff with a fork.

5. 5

   Pat 250 g halloumi dry and slice into ½-inch slabs. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until it shimmers.

6. 6

   Sear halloumi 2 minutes per side until deeply golden and crisp with a squeaky interior.

7. 7

   Stir 2 tbsp chopped fresh mint, 2 tbsp chopped parsley, 2 tbsp lemon juice, and 1 tbsp olive oil into the warm quinoa.

8. 8

   Whisk 3 tbsp Greek yogurt with 1 tsp lemon zest, 1 minced garlic clove, and a pinch of salt to make a quick sauce.

9. 9

   Divide quinoa across 4 bowls, top with roasted vegetables and halloumi, and finish with a drizzle of yogurt sauce.