Скачать или смотреть Halloumi Power Bowl: Garlicky Quinoa + Pickled Onions

I’ll show you how to make the perfect halloumi bowl with roasted beets, garlicky quinoa, and sautéed greens — it’s a burst of flavor and color in every bite! This vegetarian bowl is protein-packed and perfect for a quick lunch or light dinner. Great for anyone searching what to make with halloumi, a healthy dinner in 15 minutes, or a delicious quinoa bowl recipe. Trust me — it’s not just a bowl, it’s love at first bite!

Halloumi Grain Bowl
Fresh, vibrant, and packed with flavor — this bowl is everything you want in a satisfying meatless meal.

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Ingredients

Garlic-Lemon Quinoa

1 tsp extra virgin olive oil
4 garlic cloves, thinly sliced or minced
1½ cups quinoa (white, red, or tricolor), rinsed
1½ cups vegetable broth (I use bouillon cubes)
1 tsp ground sumac (see substitution in notes)
Juice of 1 lemon

Quick Pickled Red Onion

⅓ cup hot water
1 tsp kosher salt
1 tsp sugar
⅓ cup white wine vinegar (see notes)
1 small red onion, halved and thinly sliced

For Serving (Build Your Bowl)

9 oz (250g) halloumi cheese, sliced into ¼ inch pieces
8 oz (225g) cooked, peeled beets (like Love Beets), sliced and warmed
7 oz (200g) mixed greens or leafy greens of choice
½ cup store-bought tzatziki (like Boar's Head Greek Yogurt Dip) or homemade — see notes
Optional toppings: ¼ cup pomegranate seeds, fresh mint leaves

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Instructions

1. Make the Quinoa:
Heat a medium pot over medium heat, or set your pressure cooker to sauté. Add olive oil and garlic, and cook for about 1 minute, stirring, until lightly golden. Stir in quinoa, broth, and sumac.

Pressure Cooker: Lock lid and cook on high pressure for 4 minutes, then natural release for 10 minutes.
Stovetop: Bring to a boil, reduce heat to low, cover, and simmer for 15–20 minutes, until broth is absorbed.
Let it sit off heat for 5 minutes, then stir in lemon juice and fluff with a fork.

2. Pickle the Onion:
In a jar, combine hot water, salt, and sugar. Stir until dissolved. Add vinegar and red onion slices. Let sit until ready to serve — the flavor intensifies over time and keeps in the fridge for weeks.

3. Sauté the Greens (e.g., Swiss chard):
Heat a large skillet (cast iron or nonstick works great) over medium. Add olive oil and garlic, cook for 1 minute until golden.

If using stems, add them first with 1 tbsp water, cook for 1–2 minutes until tender.
Add greens and a pinch of salt. Sauté until wilted. Taste and adjust seasoning. Transfer to a bowl and wipe the pan clean.

4. Fry the Halloumi:
Heat the same skillet over medium-high. Place the halloumi slices in a single layer (work in batches if needed). Cook for 1–2 minutes per side until golden brown. Transfer to a plate.

5. Assemble the Bowls:
Divide the quinoa between 4 bowls. Top with pickled onions, sautéed greens, crispy halloumi, and warmed beets. Add a dollop of tzatziki, sprinkle with pomegranate seeds and fresh mint if desired. Serve immediately and enjoy!