Roasted Halloumi & Quinoa

Salty halloumi cheese roasted with colorful vegetables, served alongside fluffy quinoa and a bright lemon-herb dressing.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 7
• Cuisine: Mediterranean
• Difficulty: Medium
• Cost: $2.60/serving

Dietary

• Egg-Free
• Gluten-Free
• Nut-Free
• Pescatarian
• Soy-Free
• Vegetarian

Tags

• fresh
• healthy

Ingredients

• 1 cup quinoa (uncooked, rinsed)
• 2 cup vegetable broth
• 4 tablespoon olive oil (extra virgin)
• 1 red bell pepper (medium, chopped into 1-inch pieces)
• 1 yellow squash (medium, chopped into 1-inch pieces)
• 1 zucchini (medium, chopped into 1-inch pieces)
• 1 red onion (small, cut into wedges)
• 1 whole halloumi cheese (cut into 1/2-inch slices)
• 0.5 teaspoon dried oregano
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 3 tablespoon fresh lemon juice
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Preheat oven to 400°F (200°C).
2. Combine 1 cup rinsed uncooked quinoa and 2 cups vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy. Set aside.
3. In a large bowl, toss the chopped red bell pepper, chopped yellow squash, chopped zucchini, and red onion wedges with 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
4. Spread vegetables in a single layer on a large baking sheet. Roast for 15 minutes.
5. Remove the baking sheet from the oven. Add the 1 block halloumi cheese slices to the baking sheet with the vegetables. Continue roasting for another 10-15 minutes, or until vegetables are tender and halloumi is golden brown and softened.
6. While vegetables and halloumi roast, prepare the dressing: In a small bowl, whisk together 3 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, and 2 tablespoons chopped fresh parsley.
7. Serve the roasted vegetables and halloumi over the fluffy quinoa, drizzled generously with the lemon-herb dressing.

Notes

Any firm, quick-cooking vegetables like broccoli florets or cherry tomatoes would also work well for roasting. Store leftovers separately to maintain texture; they will keep for 2-3 days in the refrigerator.

Nutrition (per serving)

• Calories: 420
• Protein: 19 g
• Carbohydrates: 40.5 g
• Fat: 20.5 g
• Fiber: 7 g
• Sodium: 850 mg
• Saturated Fat: 9 g
• Sugar: 7 g
• Cholesterol: 30 mg