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Mediterranean Quinoa Bowls with Roasted Vegetables and Halloumi
Oven-roasted courgette, red onion and cherry tomatoes tossed with olive oil and oregano, served over cooked quinoa with halloumi.
- 150 g quinoa
- 200 g halloumi cheese
- 200 g cherry tomatoes
- 1 medium courgette
- 1 medium red onion
- 1 medium lemon
- 3 tbsp olive oil
- 1 tsp dried oregano
- 15 g fresh parsley
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Cook quinoa according to packet instructions.
- Step 3
Chop courgette and red onion into bite-sized pieces. Halve cherry tomatoes.
- Step 4
Toss vegetables with 2 tbsp olive oil, oregano, salt, and pepper on a baking tray.
- Step 5
Roast for 20-25 minutes until tender and slightly caramelised.
- Step 6
While vegetables roast, slice halloumi into 1cm thick pieces.
- Step 7
Heat remaining 1 tbsp olive oil in a non-stick frying pan over medium-high heat.
- Step 8
Fry halloumi for 2-3 minutes per side until golden brown and crispy.
- Step 9
Juice half the lemon.
- Step 10
To serve, divide cooked quinoa between two bowls. Top with roasted vegetables and fried halloumi.
- Step 11
Drizzle with lemon juice and scatter with chopped fresh parsley. Season with salt and pepper.
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