Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

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.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

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