Description
A vibrant and protein-packed bowl featuring pan-fried halloumi, fluffy quinoa, roasted vegetables, and a spicy harissa vinaigrette.
Ingredients
Scale
For the Crust:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 8 oz halloumi cheese, sliced
- 1 red bell pepper, sliced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil, divided
- Salt and pepper to taste
- For the vinaigrette: 2 tbsp harissa paste
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp honey
- 1 garlic clove, minced
- Fresh parsley or cilantro for garnish
Instructions
1. Prepare the Crust:
- Cook quinoa according to package instructions using water or broth, then fluff with a fork and set aside.
- Preheat oven to 400°F (200°C). Toss bell pepper, zucchini, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- While vegetables roast, heat remaining 1 tbsp olive oil in a skillet over medium heat. Fry halloumi slices for 2-3 minutes per side until golden brown.
- Whisk together harissa paste, lemon juice, olive oil, honey, and minced garlic to make the vinaigrette.
- Assemble bowls: divide quinoa, roasted vegetables, and halloumi among plates. Drizzle with harissa vinaigrette and garnish with fresh herbs.
Notes
You can customize the seasonings to taste.