Vegetarian halloumi quinoa bowl

Vegetarian halloumi quinoa bowl with fresh cucumber. A lunch that pairs the delicious salty cheese really well with complex carbohydrates.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 550 kcal per serving
• Protein: 32 g
• Fat: 25 g
• Carbs: 52 g

Ingredients

• 150g quinoa
• 200g halloumi
• 1 tbsp olive oil
• 1 cucumber
• 100g cherry tomatoes
• 1 tbsp lemon juice

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Rinse the quinoa in a fine sieve under hot water and cook it for 15 min in twice the amount of water.
2. Cut the halloumi into thick slices, wash the cucumber and halve the cherry tomatoes.
3. Heat the olive oil in a non-stick frying pan and fry the cheese on both sides until golden brown.
4. Mix the quinoa with the veg and drizzle the lemon juice over.
5. Arrange the salad in deep bowls and top with the warm slices of cheese.

Good to know

Salty, fresh and really satisfying. The squeaky cheese makes this bowl a real lunch-break hit.

Swaps

Quinoa → couscous (couscous only needs to swell briefly and saves you almost ten minutes of cooking time; note that it contains gluten).

Cooking tips

Only fry the cheese at the very last minute, because it turns hard and chewy as soon as it cools.

Storage

The quinoa and veg mix keeps easily for two days in the fridge, but always fry the cheese fresh.

Allergens

Contains milk. Completely gluten-free and nut-free.