- Prep
- 20 min
- Cook
- 25 min
- Total time
- 45 min
- Yield
- 2 servings
- Difficulty
- Easy
- Calories
- 540 kcal
Quick summary
“A complete meal that combines golden cubes of grilled halloumi cheese with a light base of quinoa cooked in aromatic broth. The fresh assembly of cucumber, cherry tomatoes, and red onion is crowned with a creamy tahini-lemon sauce.”
What you need to know
- Halloumi cheese has a high melting point, creating a golden crust in the skillet without losing its elastic core.
- Quinoa cooked in the precise 1 to 2 ratio absorbs the liquid completely, turning out fluffy and tender.
- The tahini emulsion with ice water and lemon produces a silky, light-colored texture and elegant acidity.
Ingredients
Main
- cup (200g) Quinoa
- xícaras (480ml) Water or vegetable broth
- g Queijo Halloumi
- tablespoons Extra virgin olive oil
- unit (medium) Pepino japonês
- cup (150g) Cherry tomatoes
- unit (small) Red onion
- tablespoons (chopped) Salsa fresca
- tablespoon (chopped) Hortelã fresca
- teaspoon (for garnish) Sesame seeds
- tablespoons Tahini
- tablespoons Sicilian lemon juice
- tablespoons (or until desired consistency is reached) Ice water
- clove (small, crushed) Garlic
- teaspoon (to taste) Sea salt
- taste Black pepper
Instructions
Principal
- Prepare the Quinoa: Wash the quinoa well under running water. In a pot, combine the rinsed quinoa with the water or vegetable broth. Place over high heat until it boils, then reduce heat, cover, and cook for 15 minutes, or until the water is absorbed. Turn off the heat and let it rest covered for 5 minutes, then fluff with a fork.
- Prepare the Halloumi: While the quinoa cooks, cut the halloumi cheese into cubes of approximately 2cm. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the halloumi cubes and brown on all sides until golden and crispy. Remove from the skillet and set aside.
- Prepare the Vegetables: Chop the cucumber into cubes, cut the cherry tomatoes in half, and slice the red onion thinly. Chop the fresh parsley and mint. Combine all these vegetables in a large bowl, preparing the fresh base of your wellness bowl.
- Prepare the Citrus Tahini Dressing: In a small bowl, combine the tahini, lemon juice, 1 tablespoon of olive oil, mashed garlic, salt, and pepper. Add the cold water, one tablespoon at a time, mixing well, until you get a creamy and fluid consistency. The short answer is: mix until smooth.
- Assemble the Bowls: Divide the cooked quinoa equally between two bowls. Arrange the chopped vegetables around the quinoa, creating a colorful and inviting bed. Distribute the golden halloumi cubes over the vegetables, adding the juicy protein to the dish.
- Finish and Serve: Drizzle generously each bowl with the prepared citrus tahini sauce. Sprinkle with sesame seeds for a final touch of texture and flavor. Serve immediately to enjoy all the temperature and texture contrasts this recipe offers.
Chef's tips
- Dry the halloumi cubes with paper towels before placing in the hot skillet to brown quickly.
- Whisk the tahini sauce with a wire whisk, adding very cold water gradually until it reaches a fluid cream texture.
- Let the quinoa cool until warm before adding the fresh vegetables to preserve the texture of the cucumber.
Variations
- Version with olives: add a quarter cup of sliced Kalamata olives over the assembled salad.
- Seed version: sprinkle toasted pumpkin and sunflower seeds over the finished bowl for extra crunch.
- Warm autumn version: saute the tomatoes and cucumber in hot olive oil for 2 minutes before arranging on the plate.
Substitutions
- Halloumi cheese can be substituted with grilled cubed queijo coalho or firm slices of goat cheese.
- White quinoa can be replaced with mixed quinoa, hydrated Moroccan couscous, or cooked chickpeas.
- Tahini can be replaced with sugar-free peanut butter or Greek yogurt sauce whipped with olive oil and lemon.
How to store
Keep the cooked quinoa, chopped vegetables, halloumi, and sauce in separate containers in the refrigerator for up to 3 days. Reheat the halloumi quickly in a dry skillet and assemble the fresh bowls at serving time.
Can it be frozen?
Freeze only the pure cooked quinoa in airtight containers for up to 2 months. The grilled halloumi cheese and raw vegetables lose their texture upon thawing, making it indispensable to consume them fresh after preparation.
What to serve with
Pairs well with artisan pita bread toasted on the griddle with za'atar, cucumber-infused water, or iced mint tea.
Frequently asked questions
What is halloumi cheese and why doesn't it melt in the skillet?
It is a traditional cheese from Cyprus made with sheep and goat milk; its brining cooking method prevents rapid fusion.
How do I prevent quinoa from becoming bitter after cooking?
Wash the quinoa grains under plenty of running water using a fine sieve before bringing to the pot to remove the saponin.
Can I eat the halloumi cold after grilling?
Halloumi has a softer and more pleasant texture when consumed warm right after leaving the skillet.
Why does the tahini sauce seize up when I add the lemon for the first time?
The tahini reacts with the acid, thickening; continue beating vigorously while adding ice water until it lightens and becomes fluid.
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