Grilled Halloumi Quinoa Bowl with Roasted Peppers & Lemon Herb Dressing

How to Make It

1. 1

   Cook the Quinoa

   Rinse 180g quinoa under cold running water for 60 seconds to remove bitter saponins. Combine with 400ml low-sodium vegetable stock in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for 14–16 minutes until all liquid is absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff gently with a fork.

   Tip: Cooking quinoa in stock instead of water significantly improves flavour without adding meaningful sodium. Rinsing is essential — never skip it.
2. 2

   Roast the Peppers and Onion

   Preheat oven to 210°C (fan 190°C / gas mark 7). Toss red and yellow pepper strips and sliced red onion with 15ml olive oil, smoked paprika, dried oregano, and black pepper on a lined baking tray. Spread in a single layer and roast for 20–25 minutes, turning once halfway, until edges are lightly caramelised and tender.

   Tip: Do not overcrowd the tray — vegetables should roast, not steam. Use two trays if necessary for even caramelisation.
3. 3

   Prepare the Lemon Herb Dressing

   Whisk together the remaining 15ml extra-virgin olive oil, 45ml fresh lemon juice, lemon zest, and minced garlic in a small bowl. Season with freshly cracked black pepper. Set aside to allow flavours to meld while you cook the halloumi.

   Tip: This dressing contains no added salt — the natural acidity of lemon juice brightens all the flavours without the need for sodium. For PCOS or insulin sensitivity, this fat-to-acid ratio helps slow glucose absorption.
4. 4

   Sear the Halloumi

   Heat a dry non-stick or cast-iron skillet over medium-high heat — no oil is needed as halloumi releases its own moisture. Add halloumi slices in a single layer and cook for 2–3 minutes per side until deep golden with characteristic grill-like char marks. Work in batches to avoid steaming. Remove and rest on a plate for 1 minute.

   Tip: Halloumi must be cooked hot and fast. A lukewarm pan will cause it to become rubbery and stick. Serve immediately after searing for the best texture — it firms up as it cools.
5. 5

   Wilt the Spinach

   In the same hot skillet used for the halloumi, add baby spinach and toss quickly with tongs for 60–90 seconds over medium heat until just wilted but still vibrant green. Remove immediately to avoid overcooking and losing nutrients.

   Tip: Brief wilting preserves iron, folate, and vitamin K content. Avoid pressing out the liquid — spinach releases beneficial phytonutrients in its natural moisture.
6. 6

   Assemble the Bowl

   Divide the fluffy quinoa evenly between four bowls as the base. Arrange roasted peppers and onion, wilted spinach, halved cherry tomatoes, diced cucumber, and Kalamata olives (if using) over each portion. Lay 2–3 slices of seared halloumi on top. Drizzle generously with lemon herb dressing.

   Tip: For meal prep, store all components separately and assemble fresh. Dressing keeps refrigerated for up to 4 days. This bowl is excellent at room temperature, making it ideal for packed lunches.
7. 7

   Garnish and Serve

   Finish each bowl with fresh flat-leaf parsley and torn mint leaves. Add an extra crack of black pepper and a small wedge of lemon on the side. Serve immediately while the halloumi is warm.

   Tip: Fresh herbs are not merely decorative — parsley provides vitamin C that enhances iron absorption from the spinach and quinoa, a clinically meaningful nutritional pairing.