Description
A simple bowl featuring charred vegetables and pan-seared halloumi cheese over a bed of grains.
Ingredients
Scale
- 1 cup quinoa or preferred grain
- 8 oz halloumi cheese, sliced into 1/2 inch pieces
- 1 red bell pepper, cut into large chunks
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 lemon, cut into wedges
Instructions
- Cook the grain according to package directions. Set aside and keep warm.
- Toss the bell pepper, zucchini, and cherry tomatoes with 1 tablespoon of olive oil, oregano, salt, and pepper.
- Heat a grill pan or large skillet over medium-high heat. Add the vegetables and cook until charred and tender, about 5-7 minutes, turning occasionally. Remove from the pan.
- Add the remaining 1 tablespoon of olive oil to the same pan. Place the halloumi slices in the pan. Cook for 2-3 minutes per side until golden brown and charred.
- Assemble the bowls: divide the cooked grain among serving bowls. Top with the charred vegetables and halloumi.
- Serve immediately with a lemon wedge for squeezing over the top.
Notes
- You can substitute other firm vegetables like eggplant or asparagus.
- Use brown rice or farro instead of quinoa for a different base.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Lunch
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8
- Sodium: 850
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 5
- Protein: 30
- Cholesterol: 75
Keywords: halloumi bowl, charred vegetables, grain bowl, quinoa recipe, vegetarian lunch, quick dinner