Description
Discover how to make a delicious Grilled Halloumi Rice Bowl with Zucchini and Herb Yogurt. This easy recipe is perfect for a tasty and healthy meal!
Ingredients
- 4 cup (960 ml) s cooked quinoa
- 9 oz (255 g) halloumi cheese – thinly sliced
- 1 zucchini – sliced
- 1 red pepper – sliced
- 1⁄2 red onion – sliced
- 1 teaspoon (5 ml) smoked paprika
- 1 teaspoon (5 ml) turmeric powder
- 1⁄8 teaspoon (40 ml) ground cinnamon
- 1⁄2 teaspoon (10 ml) ground coriander
- 2 Tablespoon (30 ml) s olive oil
- Sea salt and pepper
- 3⁄4 cup (960 ml) Greek yogurt
- 2 Tablespoon (30 ml) s lemon juice
- 1 handful cilantro
- Handful parsley
- 4 leaves mint
- 1 clove garlic
- 1-2 Tablespoon (23 ml) s water
Instructions
- Combine the yogurt, lemon juice, garlic, mint, cilantro, parsley, and water in a small food processor or blender, then add salt and pepper to taste.
- Blend until the mixture is smooth.
- Preheat the oven to 450℉.
- In a large mixing bowl, toss the sliced vegetables with olive oil, smoked paprika, turmeric, ground coriander, and cinnamon. Season with salt and pepper, then mix thoroughly before roasting for 20-25 minutes, turning once at the halfway point.
- Warm a large pan over medium heat and add a little oil. Cook the halloumi slices for about 2-3 minutes on each side until they are golden brown.
- To serve, place quinoa on a dish, top with the roasted vegetables and halloumi, and finish with a drizzle of the herb-infused yogurt sauce.
Notes
- For a smoother yogurt sauce, adjust water for desired consistency.
- Ensure vegetables are evenly coated with olive oil and spices.
- Tailor halloumi cooking time for preferred texture.
