Name: Halloumi and roasted vegetable bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz halloumi cheese, patted dry and sliced 1/2-inch thick; 2 tbsp quinoa; 3 tbsp water; 3/4 medium zucchini, sliced into half-moons; 3/4 red bell pepper, sliced into strips; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1/4 tsp lemon zest; 3 tbsp fresh mint, chopped; 1/8 tsp salt; 1/8 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini and bell peppers with the olive oil, salt, and pepper. Roast for 20 minutes until the vegetables are tender and browned at the edges.
While the vegetables roast, combine the quinoa and water in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes, then remove from heat and let rest, covered, for 5 minutes. Done when water absorbed and grains translucent.
Heat a nonstick skillet over medium-high heat. Place the dry halloumi slices in the hot pan. Cook for 2 to 3 minutes without moving them until a deep golden crust forms. Flip and cook for 2 minutes more until the cheese is softened through. Done when deeply golden and softened.
Fluff the quinoa with a fork. Stir in the roasted vegetables, lemon zest, mint, and most of the lemon juice. Transfer the mixture to a bowl and top with the seared halloumi. Drizzle the remaining lemon juice over the cheese just before serving.

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Ingredients

Instructions

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