Dinner / Mediterranean

Grilled Halloumi Chimichurri Grain Bowls

Name: Grilled Halloumi Chimichurri Grain Bowls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 cup (185 g) tri-color quinoa, rinsed; 2 cups (480 mL) gluten-free vegetable broth; 1/2 tsp kosher salt; 1 tbsp (15 mL) olive oil; 1 orange bell pepper, sliced; 1 small zucchini, half-moons; 1 small red onion, wedges; 8 oz (225 g) vegetarian halloumi, sliced 1/2-inch thick; 2 tbsp (30 mL) olive oil for vegetarian halloumi; 1/4 tsp smoked paprika; 1 cup (150 g) cherry tomatoes, halved; 1 avocado, sliced; 1/4 cup toasted pumpkin seeds; 1 lime, cut into wedges; For chimichurri: 1 cup flat-leaf parsley, 1/2 cup cilantro, 3 cloves garlic, 1 shallot, 1 jalapeño, 2 tbsp red wine vinegar, 1/2 cup (120 mL) extra-virgin olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt

Sear squeaky vegetarian halloumi, char vegetables, and layer everything over citrus quinoa with herb-chile chimichurri for a punchy weeknight bowl.

Vegetarian Gluten Free

By Vegetarian Recipes Kitchen · Updated 6 October 2026

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Bowl with grilled halloumi, quinoa, chimichurri, and vegetables — Illustrative food photography. See our editorial policy.

Let's cook

Step by delicious step.

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Cook quinoa in vegetable broth with 1/2 teaspoon salt: bring to a boil, cover, and simmer 15 minutes. Fluff with a fork and keep warm.
Blend parsley, cilantro, garlic, shallot, jalapeño, vinegar, olive oil, paprika, and salt until saucy but still textured. Reserve the sauce for drizzling and spooning over the warm components.
Heat a grill pan over medium-high. Toss bell pepper, zucchini, and red onion with 1 tablespoon olive oil and a pinch of salt. Grill 6–8 minutes, turning until charred and tender.
Brush vegetarian halloumi with olive oil and sprinkle with smoked paprika. Grill 1–2 minutes per side until golden and crisp. Dry halloumi surfaces before cooking and leave each side undisturbed until coloured so it releases more readily.
Divide quinoa into bowls. Arrange grilled vegetables, vegetarian halloumi, cherry tomatoes, avocado, pumpkin seeds, and lime wedges. Spoon chimichurri over everything right before serving.

0 of 5 steps complete

A little kitchen know-how

Pat vegetarian halloumi dry before searing so it browns faster without sticking.
Refrigerate chimichurri in a covered container and use within 48 hours. Spoon out only the portion needed with a clean utensil.
Swap quinoa for millet or brown rice if that's what you have cooked already.

Make it yours & keep it well

Use firm tofu in place of halloumi for a dairy-free bowl; pat dry and cook until browned.

Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Keep quinoa, vegetables and chimichurri separately. Add avocado and pumpkin seeds near serving.

For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.

Grilled Halloumi Chimichurri Grain Bowls

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Allergen notes

Step by delicious step.

A little kitchen know-how

Make it yours & keep it well

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Estimated nutrition per serving

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