Name: Crispy Halloumi Greek Power Bowl Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Greek
Ingredients: 200g Halloumi cheese; 1 cup cooked quinoa; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/2 red onion, thinly sliced; 1/4 cup Kalamata olives, pitted; 2 tablespoons olive oil; 1 tablespoon lemon juice; Salt and pepper to taste; Fresh parsley

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Introduction

This Crispy Halloumi Greek Power Bowl is a vibrant, protein-packed meal perfect for any time of day. With golden, salty halloumi cheese paired with fresh vegetables and quinoa, it’s a wholesome dish that’s both satisfying and refreshing.

A white bowl filled with a layered dish starting with a base of light beige quinoa grains. On top, there are golden-brown, crispy fried cheese rectangles placed centrally, sprinkled with green herbs. Surrounding the cheese, there are dark purple olives on one side, slices of light green cucumber with darker green edges on another side, and bright red halved cherry tomatoes with a glossy texture on the opposite side. Scattered near the top are small chunks of white cheese and bits of purple onion mixed with some bright yellow pieces, all lightly garnished with green herbs. The photo is taken from above on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g Halloumi cheese
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/4 cup Kalamata olives, pitted
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Step 1: Heat a non-stick skillet over medium heat.
Step 2: Slice the Halloumi cheese into thick pieces and cook in the skillet for about 2-3 minutes on each side until golden brown.
Step 3: In a mixing bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and Kalamata olives.
Step 4: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl; pour over the salad mixture and toss gently.
Step 5: Assemble the bowl by topping the salad with crispy Halloumi slices and garnishing with fresh parsley.
Step 6: Serve immediately for maximum flavor.

Tips & Variations

For extra crunch, add toasted pine nuts or walnuts to the salad.
Swap quinoa for couscous or bulgur for a different texture.
Use fresh lemon zest along with juice to brighten the dressing.
Add a handful of baby spinach or arugula for more greens.
If you prefer a spicy kick, drizzle some chili flakes over the halloumi.

Storage

Store leftover salad and halloumi separately in airtight containers in the refrigerator for up to 2 days. Reheat halloumi in a skillet over medium heat to maintain its crispiness. The salad is best eaten fresh but can be served cold or at room temperature.

How to Serve

A white bowl filled with six golden-brown fried halloumi slices arranged in a line along the top edge, showing a crispy texture. Below them, there are three white cubes of soft, crumbly feta cheese sprinkled with small green parsley leaves. To the left side, there is a portion of light beige quinoa mixed with small green herbs. Next to the quinoa, thinly sliced cucumber rounds with a pale green color are stacked. Bright red cherry tomato halves with some green herbs are placed below the cucumbers. On the right side, slices of thin purple-red onion and shiny dark purple Kalamata olives are clustered, all garnished lightly with chopped green parsley. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cheese instead of Halloumi?

Halloumi is ideal because it holds its shape and crisps well when cooked. If unavailable, try paneer as a substitute, though the flavor will differ slightly.

Is this recipe suitable for meal prep?

Yes, but keep the halloumi separate until ready to eat to maintain its texture. Prepare the salad and store in the fridge; simply reheat the cheese before serving.