Description
Fried Halloumi Quinoa Bowls
Originating from Cyprus, halloumi is a firm cheese that’s perfect for frying, grilling, or baking. This recipe combines crispy fried halloumi with garlicky quinoa, roasted beets, and sautéed chard. Topped with tzatziki, pickled red onions, pomegranate arils, and fresh mint, it’s a dinner bursting with savory, tangy, and bright flavors. Ideal for a weeknight meal that looks and tastes gourmet!
1½ cups quinoa
1 tsp ground sumac
8.8 oz halloumi
8 oz cooked beets
2 cloves garlic
1 bunch rainbow chard
½ cup tzatziki
Fresh mint leaves (optional)
Directions:
1. Cook quinoa with garlic, vegetable broth, and sumac.
2. Sauté chard with garlic until wilted.
3. Fry halloumi until golden.
4. Assemble bowls with quinoa, chard, halloumi, and beets, garnishing with tzatziki and mint.
Prep Time: 20 mins
Kcal: 363
Step-by-Step Guide
1. Prepare the Quinoa: Rinse 1½ cups of quinoa under cold water. In a saucepan, combine the quinoa with 3 cups of vegetable broth, 2 minced garlic cloves, and 1 teaspoon of ground sumac. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 more minutes. Fluff with a fork.
2. Cook the Greens: While the quinoa cooks, wash and chop one bunch of rainbow chard, separating the stems from the leaves. In a large skillet, sauté the chopped stems in olive oil for 2-3 minutes. Add the leaves and another minced garlic clove, cooking until wilted, about 4-5 minutes. Season with salt and pepper.
3. Fry the Halloumi: Slice an 8.8 oz block of halloumi into ½-inch thick pieces. Pat them dry. Heat a non-stick skillet over medium-high heat with a light drizzle of oil. Fry the halloumi for 1-2 minutes per side until deeply golden and crispy.
4. Assemble the Bowls: Divide the garlic sumac quinoa among four bowls. Top with sautéed chard, slices of fried halloumi, and 8 oz of diced cooked beets. Add your garnishes.
Serving Suggestions
Serve these bowls immediately while the halloumi is still warm and crispy. For a complete meal, add a side of warm pita bread or a simple cucumber and tomato salad. The bowls are excellent for meal prep; store components separately in airtight containers and assemble just before eating to maintain texture. A squeeze of fresh lemon juice over the top just before serving adds a wonderful final touch of acidity.
How-to Summary
Cook quinoa in broth with garlic and sumac. Sauté chard with garlic until tender. Pan-fry sliced halloumi until golden brown. Assemble bowls with quinoa as a base, topped with chard, halloumi, and pre-cooked beets. Garnish generously with tzatziki, pickled red onions, pomegranate arils, and fresh mint.
Frequently Asked Questions
Can I grill the halloumi instead of frying it? Absolutely. Grilling over medium heat for 2-3 minutes per side will give it beautiful char marks and a smoky flavor.
What can I use instead of sumac? If sumac is unavailable, a combination of a little lemon zest and a pinch of smoked paprika can provide a similar tangy, slightly earthy note.
Is there a substitute for rainbow chard? Yes, spinach, kale, or even broccoli rabe would work well. Adjust cooking times accordingly for more delicate greens.
How do I make quick pickled red onions? Thinly slice a red onion and submerge it in a mixture of equal parts hot water and vinegar (like apple cider or white vinegar) with a pinch of salt and sugar. Let it sit for at least 20 minutes.
Can I make this recipe vegan? To make it vegan, use a plant-based halloumi alternative and a dairy-free tzatziki made with coconut or almond-based yogurt.
Common Mistakes to Avoid
- Not Drying the Halloumi: Pat the cheese slices dry before frying to ensure a proper sear and crisp exterior.
- Overcrowding the Pan: Fry halloumi in a single layer with space between pieces to prevent steaming and ensure even browning.
- Skipping the Quinoa Rinse: Rinsing quinoa removes its natural bitter coating, called saponin, leading to a cleaner taste.
- Overcooking the Greens: Sauté chard just until wilted to retain its vibrant color and slight bite.
Conclusion
This Fried Halloumi Quinoa Bowl is a masterclass in balancing textures and flavors—creamy tzatziki, crispy cheese, hearty quinoa, and sweet roasted beets. It’s a versatile, visually stunning dish that proves healthy eating can be deeply satisfying and far from boring. Perfect for a quick yet impressive dinner, it’s sure to become a regular in your recipe rotation.