Ingredients
1-inch thick halloumi slices (4 ounces total)
1 cup uncooked quinoa or farro
2 cups water or broth
1 cup diced cucumber
1 cup halved cherry tomatoes
1/4 cup sliced black olives
1/4 cup red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
Salt and pepper to taste
Instructions
Preheat grill pan or outdoor grill to medium-high heat.
Rinse quinoa or farro and cook with 2 cups water/broth until tender.
Toss red onion with 1 tablespoon olive oil and grill until charred.
Grill halloumi slices until golden and slightly charred (2-3 minutes per side).
Whisk remaining olive oil, lemon juice, garlic, cumin, parsley, mint, and salt to make vinaigrette.
Arrange cooked grains in bowls, top with grilled halloumi, charred onion, cucumber, tomatoes, olives, and a drizzle of dressing.
Garnish with fresh herbs and serve immediately.
Notes
Substitute grains with brown rice or bulgur if preferred
Taste and adjust seasoning before assembly
Add arugula or spinach for extra greens
Store leftovers refrigerated for 2-3 days
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Table
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg