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Dinner

Halloumi Bowl with Nutty Tomato Vinaigrette

Halloumi, a semi-firm cheese with a high melting point, makes a great protein-rich addition to this quinoa-based bowl. A quick vinaigrette pulsed in the food processor using sun-dried tomatoes and pine nuts provides rich flavor.

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Servings
4
Prep Time
25 min
Duration
25 min

Ingredients

Bowl

  • 1 cup red quinoa
  • ½ lemon, juiced
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 2 green onions, chopped
  • 5 oz halloumi cheese, sliced ¼-inch thick
  • 1 avocado, sliced
  • ½ cup microgreens

Vinaigrette

  • 1 cup sun-dried tomatoes
  • ¼ cup unsalted pine nuts
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 to 3 tbsp water
  • sea salt, to taste

Preparation

  1. Prepare quinoa according to package instructions. Fluff with a fork and gently stir in lemon juice.
  2. Meanwhile, prepare vinaigrette: Soak sun-dried tomatoes in hot water for 5 minutes; drain. Place in a food processor with pine nuts, oil and vinegar. Process for 30 seconds. With motor running, drizzle in water until smooth. Season with salt, to taste.
  3. In a medium bowl, combine cherry tomatoes, bell peppers and green onions.
  4. Mist a cast iron skillet with cooking spray and heat on medium-high. Add halloumi and cook for 6 minutes, turning halfway, until heated through and golden on both sides. (Alternatively, you can use a grill for the halloumi.)
  5. Among bowls, divide quinoa, vegetable mixture, halloumi, avocado and microgreens. Drizzle with vinaigrette.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 578
  • Carbohydrate Content 48 g
  • Cholesterol Content 27 mg
  • Fat Content 37 g
  • Fiber Content 13 g
  • Protein Content 19 g
  • Saturated Fat Content 10 g
  • Sodium Content 406 mg
  • Sugar Content 12 g
  • Monounsaturated Fat Content 18 g
  • Polyunsaturated Fat Content 7 g