Charred Halloumi Grain Bowls

Name: Charred Halloumi Grain Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 16 ounce halloumi cheese (sliced into 1/2-inch slabs); 1.5 cup quinoa (rinsed); 2 can chickpeas (drained and rinsed); 1 cup Greek yogurt (whole milk or low-fat); 2 English cucumbers (diced); 1 pint cherry tomatoes (halved); 3 tablespoon olive oil; 2 lemons (juiced); 2 clove garlic (minced); 0.5 cup fresh parsley (chopped); 0.5 cup pumpkin seeds (hulled and roasted); 1 teaspoon dried oregano; 0.5 teaspoon kosher salt

Golden seared halloumi cheese over fluffy herbed quinoa and lemon-marinated chickpeas, topped with crisp cucumbers, tomatoes, and a creamy garlic-herb yogurt drizzle.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Mediterranean
Difficulty: Easy
Cost: $5.92/serving

Dietary

Vegetarian
High-Protein
High-Fiber
Gluten-Free
Nut-Free
Pescatarian
Low-Cholesterol

Ingredients

16 ounce halloumi cheese (sliced into 1/2-inch slabs)
1.5 cup quinoa (rinsed)
2 can chickpeas (drained and rinsed)
1 cup Greek yogurt (whole milk or low-fat)
2 English cucumbers (diced)
1 pint cherry tomatoes (halved)
3 tablespoon olive oil
2 lemons (juiced)
2 clove garlic (minced)
0.5 cup fresh parsley (chopped)
0.5 cup pumpkin seeds (hulled and roasted)
1 teaspoon dried oregano
0.5 teaspoon kosher salt

Instructions

Combine rinsed quinoa with 3 cups of water and 1/4 teaspoon of kosher salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed, then fluff with a fork.
In a mixing bowl, toss the drained chickpeas with half the lemon juice, 1 tablespoon of olive oil, dried oregano, chopped parsley, and remaining 1/4 teaspoon kosher salt.
Whisk together the plain Greek yogurt, remaining lemon juice, and minced garlic in a small bowl to create the dressing, thinning with 1 tablespoon of water if needed.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the halloumi slices in a single layer and sear for 2 to 3 minutes per side until deeply browned and crisp around the edges.
Divide the cooked quinoa among six bowls. Top with seasoned chickpeas, diced cucumber, halved cherry tomatoes, and warm seared halloumi slices.
Drizzle the bowls generously with the garlic-lemon yogurt sauce and scatter roasted pumpkin seeds over the top before serving.

Notes

Sear the halloumi right before serving so it stays wonderfully soft and melty.

Nutrition (per serving)

Calories: 703
Protein: 36.4 g
Carbohydrates: 65.5 g
Fat: 34.3 g
Fiber: 10.7 g
Sodium: 1843 mg
Saturated Fat: 12.6 g
Sugar: 13.7 g
Cholesterol: 56 mg