Quinoa Tabbouleh + Grilled Halloumi

• portions: 2
• temps actif: 15 min
• temps total: 30 min

Ingrédients

For the Tabbouleh:

¾ cup quinoa, uncooked (or 2 cups cooked)

1 cup parsley, finely chopped

½ cup mint, finely chopped

1 cup cherry tomatoes, diced

½ cucumber, finely diced

2 tbsp extra virgin olive oil

Juice of 1 lemon

½ tsp sea salt

¼ tsp black pepper

Optional: 2 tbsp chopped spring onion or red onion

For the Halloumi:

180–200g halloumi, sliced into 1 cm pieces

1 tsp olive oil (for grilling)

Sprinkle of oregano or smoked paprika (optional)

Optional Add-Ons for Extra Protein or Balance:

½ cup chickpeas (for extra fiber + plant protein)

1 tbsp hemp seeds or pumpkin seeds sprinkled on top

Instructions

Rinse quinoa under cold water. Add to a saucepan with 1½ cups water and a pinch of salt. Bring to boil, then simmer for 12–15 minutes until fluffy. Let cool slightly.

In a large bowl, combine chopped parsley, mint, tomatoes, cucumber, onion, lemon juice, olive oil, salt, and pepper.

Add the cooked quinoa and toss gently to combine. Adjust lemon or salt to taste.

Heat a grill pan or nonstick skillet over medium-high heat. Brush halloumi slices with a little olive oil. Grill 1–2 minutes per side until golden and slightly crispy.

Divide the quinoa tabbouleh between bowls. Top with grilled halloumi. Sprinkle with hemp seeds or chickpeas if using.