Speedy Halloumi & Roasted Vegetable Grain Bowls

• •1 cup quinoa, uncooked
• •2 cup water or vegetable broth
• •8 oz halloumi cheese, block, cut into 1/2-inch slices
• •2 large bell peppers, any color, cored and cut into 1-inch pieces
• •1 medium zucchini, trimmed and cut into 1/2-inch half-moons
• •1 small red onion, cut into 1/2-inch wedges
• •1 pint cherry tomatoes
• •6 tablespoon olive oil, divided
• •1 large lemon, juiced
• •1 teaspoon dried oregano
• •0.3 cup fresh parsley, chopped
• • to taste salt
• • to taste black pepper, freshly ground

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   Cook the quinoa: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

3. 3

   Prepare the vegetables: In a large bowl, combine the bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with 3 tablespoons of olive oil, season generously with salt and black pepper, and toss until all vegetables are evenly coated.

4. 4

   Roast the vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 15 minutes.

5. 5

   Add the halloumi: While the vegetables are roasting, pat the halloumi slices dry with a paper towel (this helps them brown better). After 15 minutes, remove the baking sheet from the oven, add the halloumi slices to the baking sheet with the vegetables, ensuring they are also in a single layer. Return to the oven and continue roasting for another 10-15 minutes, or until the vegetables are tender-crisp and the halloumi is golden brown and slightly crisp.

6. 6

   Make the dressing: In a small bowl, whisk together the remaining 3 tablespoons of olive oil, the fresh lemon juice, dried oregano, a pinch of salt, and black pepper until well combined.

7. 7

   Assemble the bowls: Divide the cooked quinoa among 4 serving bowls. Top each bowl generously with the roasted vegetables and golden halloumi. Drizzle the lemon-herb dressing over each bowl and garnish with fresh chopped parsley. Serve immediately.

Chef's Tips

• 💡**Prep Ahead for Speed:** Chop all your vegetables and make the dressing in advance to cut down on prep time when you're ready to cook.
• 💡**Customize Your Veggies:** Feel free to swap in other quick-roasting vegetables like broccoli florets, asparagus spears, or even sweet potato cubes (though these might need a few extra minutes to cook).
• 💡**Crispy Halloumi Secret:** Patting the halloumi dry before roasting is key to achieving that beautiful golden-brown crust.
• 💡**Add Extra Protein:** For an even heartier meal, consider adding a can of drained and rinsed chickpeas to the baking sheet during the last 10 minutes of roasting.
• 💡**Serving Suggestions:** A dollop of creamy hummus, a sprinkle of toasted pine nuts, or a few Kalamata olives can elevate the flavors and textures of these bowls.