Halloumi and Quinoa Bowl with Roasted Broccoli

This is seared halloumi over lemon quinoa with roasted broccoli, cherry tomatoes, cucumber, and a lemon and olive oil dressing.

The broccoli roasts at 425°F while the quinoa simmers, and the dressing and raw vegetables come together in the meantime. The halloumi is sliced a third of an inch thick and seared in a dry pan for a few minutes right before the bowls are assembled, since it’s soft and golden for about ten minutes after it comes out of the pan and firm and squeaky after that. Everything else keeps in the fridge for days, so on a second night the cheese is the only thing to cook.

It makes four bowls and takes about 35 minutes.

Why You’ll Love It

• About 35 minutes, and the broccoli and quinoa cook at the same time.
• Everything except the halloumi keeps 4 days in the fridge.
• Vegetarian and gluten-free.
• Halloumi takes 4 minutes to cook fresh when packing lunch.
• Uses one sheet pan, one small pot, and one skillet.

Ingredients

For the Broccoli

1 large head broccoli, about 1 1/2 lb, cut into 1-inch florets

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Pinch of red pepper flakes (optional)

For the Quinoa

1 cup quinoa, rinsed

2 cups water or vegetable broth

1/4 teaspoon kosher salt

Zest of 1 lemon

For the Dressing

1/4 cup lemon juice, from about 2 lemons

1/4 cup olive oil

1 small garlic clove, grated

1/2 teaspoon dried oregano

1/4 teaspoon kosher salt

For the Bowls

8 oz block halloumi

1 pint cherry tomatoes, halved

1 English cucumber, diced

1/4 red onion, thinly sliced (optional)

1/4 cup chopped fresh parsley or mint

Steps

1. Preheat the oven to 425°F (220°C). Toss the broccoli on an 18×13-inch sheet pan with the olive oil, salt, pepper, and red pepper flakes. Spread it in a single layer and roast for 15 to 20 minutes without stirring, until the edges are charred and the stems are tender. Stirring it halfway makes it cook more evenly but you lose the char, so leave it.

2. While the broccoli roasts, put the rinsed quinoa, water, and salt in a small pot. Bring to a boil, cover, reduce to low, and simmer for 15 minutes until the water is absorbed. Turn off the heat and leave it covered for 5 more minutes, then fluff with a fork and stir in the lemon zest.

3. Whisk the lemon juice, olive oil, garlic, oregano, and salt in a small jar or bowl.

4. Halve the tomatoes, dice the cucumber, and slice the onion.

5. Cut the halloumi into slices about 1/3 inch thick. You’ll get 8 to 10 slices from an 8 oz block. Pat them dry with paper towels. The brine on the surface stops them from browning and makes them stick.

6. Heat a nonstick or cast iron skillet over medium-high heat with no oil. Halloumi releases enough fat to cook itself. Lay the slices in without crowding, and cook for 2 to 3 minutes until the bottom is deep golden. Flip and cook 1 to 2 minutes on the second side, which browns faster. Do this right before serving.

7. Divide the quinoa between 4 bowls. Top with broccoli, tomatoes, cucumber, onion, and the halloumi. Drizzle with dressing and scatter the herbs over the top.

Helpful Tips and Substitutions

Cook the halloumi last and eat it within 10 minutes. This isn’t a suggestion. Cold halloumi is rubbery and squeaky, and there’s no dressing that fixes it. If you’re eating a bowl the next day, sear fresh slices then. It takes 4 minutes.

Go light on salt everywhere except the halloumi, which is already very salty. The quinoa and dressing are seasoned lightly for this reason. Taste the finished bowl before adding more.

Thinner halloumi slices get crispier but turn rubbery faster once they cool. Half-inch slices stay tender longer but brown less. A third of an inch is the middle.

Rinse the quinoa. The bitter coating on unrinsed quinoa is noticeable in a bowl this simple.

Cooking the quinoa in broth instead of water makes it taste like more than a base. Either works.

Swap the broccoli for cauliflower, zucchini, or bell peppers at the same temperature. Cauliflower needs the full 20 minutes, zucchini and peppers about 15.

Couscous, farro, or bulgur all work in place of quinoa. A cup of canned chickpeas roasted on the pan with the broccoli adds protein without adding a step.

For a tahini version of the dressing, whisk 1/3 cup tahini with the lemon juice, garlic, and salt, then thin with 1/4 to 1/2 cup water. It seizes up at first and then smooths out as you add the water.

Serving Ideas

Serve the halloumi on top rather than mixed in so it stays hot.

A drizzle of honey or hot honey over the seared halloumi is the one addition worth making. The sweet against the salt works.

Kalamata olives, pickled red onion, or pomegranate seeds all fit. Pick one, not all three.

Warm pita on the side turns it into a bigger meal.

Make-Ahead and Storage

The quinoa, roasted broccoli, chopped tomatoes and cucumber, and dressing all keep separately in the fridge for 4 days. Store them in separate containers, or in one container with the dressing kept apart. Dressed cucumber goes watery overnight.

The halloumi is the only thing that doesn’t keep. Store the uncooked block in its brine in the fridge and slice and sear when you’re ready to eat. If you already cooked it and have leftovers, re-sear the slices in a dry pan for 1 minute per side, or microwave them for 20 to 30 seconds. They won’t be as good as fresh but they’ll be soft again.

The bowl is fine cold apart from the cheese. For a packed lunch, assemble everything but the halloumi and eat it cold. If there’s a stove where you’re eating, sear the halloumi there. If not, leave it out rather than packing it cooked. It will be rubbery by lunchtime.

Roasted broccoli reheats well in a 400°F oven or air fryer for 5 minutes. The microwave makes it soft.

Don’t freeze any of it.