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Overhead shot of golden seared halloumi slices over lemony quinoa, chickpeas, and cherry tomatoes in a ceramic bowl.

Pan-Seared Halloumi Grain Bowls with Lemon Herb Dressing

Seared halloumi, lemony quinoa, chickpeas, and fresh vegetables come together in one bowl with a bright lemon herb dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 270
Ingredients Method Notes

Ingredients
  

For the grain bowl
  • 150 g quinoa rinsed
  • 350 ml water or vegetable broth
  • 1/4 tsp salt
  • 1 can canned chickpeas (400 g); drained and rinsed, about 240 g
  • 200 g cherry tomatoes halved
  • 1 cucumber medium (about 200 g); diced
  • 1/4 red onion small; thinly sliced
  • 2 tbsp fresh parsley or dill chopped, for garnish
For the halloumi
  • 1 halloumi cheese block (225 g); sliced into 6 slices, about 1 cm thick
  • 1 tbsp olive oil for searing
For the lemon herb dressing
  • 3 tbsp olive oil
  • 3 tbsp lemon juice about 1 large lemon
  • 1 tsp lemon zest
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • salt and black pepper to taste

Method
 

  1. Rinse the quinoa under cold water. Add it to a 2-quart / 1.9 L saucepan with the water (or broth) and 1/4 tsp salt. Bring to a boil, cover, and simmer for 12 to 15 minutes, until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
  2. While the quinoa cooks, whisk the dressing: combine 3 tbsp olive oil, lemon juice, lemon zest, garlic, and oregano in a small bowl. Season with salt and pepper, taste, and adjust.
  3. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Drain and rinse the chickpeas.
  4. Pat the halloumi dry with a paper towel and slice into 6 pieces, about 1 cm thick.
  5. Heat 1 tbsp olive oil in a 10-inch / 25 cm nonstick or cast iron skillet over medium-high heat. Lay the halloumi slices in a single layer, they should not touch.
  6. Sear for 2 to 3 minutes per side, until deep golden brown and slightly crisp at the edges. Flip once with a thin spatula. Halloumi turns rubbery fast if you leave it too long, so watch it closely.
  7. Divide the quinoa among 4 bowls. Top with chickpeas, cherry tomatoes, cucumber, and red onion.
  8. Lay the warm halloumi slices on top of each bowl. Drizzle with the lemon herb dressing and sprinkle with chopped parsley or dill. Serve right away.

Notes

  • Slice halloumi about 1 cm thick so it sears evenly.
  • Don't skip drying the halloumi, wet cheese won't brown.
  • Make the dressing while the quinoa simmers to save time.
  • Serve halloumi right away, it firms up as it cools.