Description
This Roasted Vegetable Salad with Quinoa and Halloumi is a hearty Mediterranean-inspired dish featuring a colorful mix of roasted zucchini, bell pepper, red onion, and cherry tomatoes paired with fluffy quinoa and golden grilled halloumi cheese. Tossed with a vibrant lemon and oregano dressing and fresh parsley, this salad is a satisfying vegetarian and gluten-free meal perfect for lunch or dinner, served warm or at room temperature.
Ingredients
For the Salad
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 8 oz (225 g) halloumi cheese, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups mixed greens
- 1/4 cup fresh parsley, chopped
Lemon Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Quinoa: Rinse the quinoa thoroughly under cold water. In a saucepan, combine the quinoa with water or vegetable broth and bring it to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is fully absorbed. Remove from heat and let it stand covered for 5 minutes, then fluff the quinoa with a fork.
- Roast Vegetables: Preheat the oven to 425°F (220°C). On a large baking sheet, arrange the sliced zucchini, chopped red bell pepper, red onion wedges, and cherry tomatoes. Drizzle the vegetables with olive oil and sprinkle with dried oregano, smoked paprika, salt, and black pepper. Toss everything to coat evenly. Roast in the oven for 20 to 25 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
- Grill Halloumi: While the vegetables roast, heat a grill pan or skillet over medium-high heat. Place the sliced halloumi in the pan and cook for 2 to 3 minutes on each side until the cheese develops a golden crust.
- Make Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.
- Assemble Salad: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, mixed greens, and chopped fresh parsley. Drizzle the lemon dressing over the salad and gently toss to coat all ingredients evenly.
- Serve: Transfer the salad to serving plates and top with the grilled halloumi slices. Serve warm or at room temperature for the best flavor and texture.
Notes
- Halloumi is best served warm because it becomes firmer and less pleasant as it cools.
- Add chickpeas to the salad for extra protein and added texture.
- Feta cheese can be substituted for halloumi if it is unavailable, though the texture and flavor will differ.
- The roasted vegetables and quinoa can be cooked in advance and stored in the refrigerator for easy meal prep.
- This salad can be enjoyed warm or chilled depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
