Grilled Halloumi & Quinoa Bowl with Lemon Dressing

Name: Grilled Halloumi & Quinoa Bowl with Lemon Dressing
Prep time: 5 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 100g quinoa (rinsed); 200g halloumi (sliced into 8 pieces); 1 courgette (sliced into half-moons); 1 red bell pepper (sliced); 100g cherry tomatoes (halved); 1 tbsp olive oil; Juice of half a lemon; 1 tsp dried oregano; Handful of fresh mint leaves; Salt and pepper to taste

Balanced Lunch Bowl

PCOS (PMOS) Nutrition Menopause Nutrition Weight Loss GLP-1 Support

No ratings yet

Grilled halloumi sits on fluffy quinoa with roasted veg, drizzled in zesty lemon dressing; Harman Bajwa, AfN-registered, praises its protein and fibre balance.

Prep5 min

Cook15 min

Serves2 servings

Nutrition per serving

301kcal

10gProtein

8gFibre

44gCarbs

11gFat

Nutritionist’s Note

I recommend this bowl when you need a protein‑rich, fibre‑boosted lunch that also supplies calcium and healthy monounsaturated fat, thanks to the halloumi and a drizzle of olive oil. The quinoa provides a complete amino‑acid profile while its low‑GI carbs, combined with the fibre from courgette, pepper and tomatoes, help stabilise blood‑sugar – a particular advantage for clients managing PCOS or seeking the steady satiety benefits of GLP‑1‑focused nutrition. With around 30 g of protein, 7 g of fibre and a modest 592 kcal per portion, it fits nicely into a weight‑loss or menopause‑supportive eating plan without compromising essential nutrients.

Ingredients

100g quinoa (rinsed)
200g halloumi (sliced into 8 pieces)
1 courgette (sliced into half-moons)
1 red bell pepper (sliced)
100g cherry tomatoes (halved)
1 tbsp olive oil
Juice of half a lemon
1 tsp dried oregano
Handful of fresh mint leaves
Salt and pepper to taste

Method

Cook the quinoa according to packet instructions (usually 12-15 minutes in boiling water). Drain and set aside.
Heat half the olive oil in a pan. Add the courgette and bell pepper and cook for 5 minutes until softened.
Push the vegetables to one side and add the halloumi slices. Cook for 2 minutes each side until golden.
Divide the quinoa between two bowls. Top with the cooked vegetables, halloumi and cherry tomatoes.
Drizzle with remaining olive oil and lemon juice. Sprinkle with oregano and fresh mint. Season and serve.

Tried this recipe?

Rate it

Scan to cook from your phone

Storage

Store the cooked quinoa, cooked vegetables, and halloumi in an airtight container in the fridge for up to 3 days. Keep the fresh mint, cherry tomatoes, and lemon dressing in separate small containers to prevent the dish from going soggy. Reheat the quinoa and cooked veg in a microwave until piping hot; to revive the halloumi, flash-fry it in a dry, hot pan for 30 seconds each side rather than microwaving it, which makes it rubbery. Not suitable for freezing, as cooked halloumi and fresh tomatoes lose their texture upon thawing.

Tips

Pat the halloumi slices thoroughly dry with kitchen paper before frying to ensure a deep golden crust rather than steaming in residual brine. Go light on added salt in the dressing as halloumi is naturally rich in sodium.
Stir a handful of raw baby spinach or rocket into the hot cooked quinoa. The residual heat gently wilts the greens, while the vitamin C in the lemon dressing helps your body absorb the non-haem iron present in both the quinoa and leafy greens.
Cook the quinoa in reduced-salt vegetable stock instead of plain water to infuse extra flavour directly into the grain, or substitute half the quinoa with cooked Puy lentils for a higher-fibre, low-GI twist.