Explore this recipe
Required Equipment
- Saucepan
- Blender or food processor
- Grill pan
Utilized Devices
Cooking Techniques
- simmering
- grilling
- blending
Ingredients
- 185 gTri-color quinoa — rinsed
- 480 mlVegetable broth
- 3 gKosher salt
- 15 mlOlive oil — for vegetables
- 160 gOrange bell pepper — sliced
- 180 gZucchini — cut into half-moons
- 150 gRed onion — cut into wedges
- 225 gHalloumi — sliced 1/2-inch thick
- 30 mlOlive oil — for halloumi
- 1 gSmoked paprika
- 150 gCherry tomatoes — halved
- 200 gAvocado — sliced
- 35 gToasted pumpkin seeds
- 120 gLime — cut into wedges
- 30 gFlat-leaf parsley — for chimichurri
- 20 gCilantro — for chimichurri
- 9 gGarlic — for chimichurri
- 40 gShallot — roughly chopped
- 15 gJalapeño — seeded if desired
- 30 mlRed wine vinegar
- 120 mlExtra-virgin olive oil — for chimichurri
- 1 gSmoked paprika — for chimichurri
- 3 gSea salt — for chimichurri
Instructions
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 halloumi with olive oil and sprinkle with smoked paprika. Grill 1–2 minutes per side until golden and crisp.
Divide quinoa into bowls. Arrange grilled vegetables, halloumi, cherry tomatoes, avocado, pumpkin seeds, and lime wedges. Spoon chimichurri over everything right before serving.
Chef Tips
- ⭐Pat halloumi dry before searing so it browns faster without sticking.
- ⭐Make extra chimichurri—it keeps 1 week and is great on roasted veggies.
- ⭐Swap quinoa for millet or brown rice if that's what you have cooked already.
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Nutritional Highlights
- ✓Halloumi and quinoa deliver 23 g protein per bowl
- ✓Chimichurri is packed with vitamin C and antioxidants
- ✓Naturally gluten-free and hearty enough for meal prep
Dietary Notes
Compliant With
Allergens
- Contains dairy (halloumi)
FAQ
How do I store leftovers?
Keep components separate in airtight containers for up to 3 days and rewarm halloumi briefly in a skillet to restore crisp edges.
Can I bake instead of grill?
Roast vegetables on a sheet pan at 425°F for 15 minutes and broil halloumi for 3 minutes per side until browned.
Nutrition
| Calories | 520 |
| Protein | 23 g |
| Carbs | 44 g |
| Fat | 28 g |