Mediterranean Halloumi Grain Bowl
A bright, protein-packed bowl built on fluffy quinoa, golden seared halloumi, and a medley of roasted Mediterranean vegetables, finished with a lemon-tahini dressing and fresh herbs.
Ingredients
- Quinoa (1 cup)
Organic Tri-Color Quinoa (16 oz)$6.49 16 oz bag - Halloumi cheeseCypriot Halloumi Cheese (8 oz)$7.99 8 oz
- ZucchiniOrganic Zucchini$1.79 / lb
- CarrotsRainbow Carrots Bunch$2.49 bunch
- Cherry tomatoesCherry Tomatoes (pint)$3.49 pint
- Fresh parsleyFresh Flat-Leaf Parsley$1.99 bunch
- TahiniOrganic Tahini Sesame Paste$8.49 16 oz jar
- LemonOrganic Lemons (2-pack)$1.99 2-pack
- Extra-virgin olive oilPantry staple — no match needed
Instructions
- 1
Cook the quinoa according to package directions; set aside to cool slightly.
- 2
Dice the zucchini and carrots, then toss with olive oil, salt, and pepper. Roast at 425°F for 18–20 minutes, until tender and lightly charred.
- 3
Slice the halloumi into half-inch slabs and sear in a dry skillet over medium-high heat, 2–3 minutes per side, until golden.
- 4
Whisk tahini, lemon juice, a splash of water, and a pinch of salt into a smooth dressing.
- 5
Halve the cherry tomatoes and roughly chop the parsley.
- 6
Divide the quinoa between bowls and top with roasted vegetables, seared halloumi, and cherry tomatoes.
- 7
Drizzle with the lemon-tahini dressing, scatter parsley over the top, and serve warm.
More Recipes You'll Love
Chicken Stir-fry with Peppers
Quick-seared chicken with sweet bell peppers in a ginger-garlic glaze.
Roasted Veggie Flatbread
Crisp flatbread topped with your cart's peppers, zucchini, and feta.
