Healthy Halloumi Quinoa Salad with Garlic Vegetables

Bird's eye view of the spinach quinoa salad with zucchini, tomatoes and cooked halloumi and tzatziki on a dark grey plate. Smaller white plate with halloumi almost out of the frame in the upper left corner. Smaller pita pieces. Vintage wooden background.
 

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This Healthy Halloumi Quinoa Salad with Garlic Vegetables and a fresh tzatziki sauce has everything you need in a healthy, nourishing meal. The halloumi is crispy on the outside, tender on the inside, the quinoa is cooked in a lot of flavor and the vegetables are roasted with olive oil and garlic. Drizzle with a fresh tzatziki sauce and it’s complete. And guess what, all this can be done in 40 minutes or less!

 

As winter is blazing outside, I’m combining comforting flavors such as garlic, roasted sweet tomatoes and cumin with fresh ingredients like spinach, mint and greek yoghurt. I wanted a healthy salad that is not boring, because who has got time for boring salads when this healthy halloumi quinoa salad exists. I’m telling you – no one.

 

What You Need to Know About Halloumi

 

Halloumi is a semi-hard salty cheese originating from Cyprus, but is also quite popular in the Middle East. What is so great about this cheese is that it is supposed to be grilled/cooked/baked. I mean – YES! That way it gets crunchy on the outside, while tender on the inside. But it needs to be cooked right.

 

Closeup of fried halloumi on a small white plate and a basil garnish.

 

  1. It needs to be cooked on high heat

    Then you quickly get the crispy crust, while the inside is melting. If you however go for low heat, it will actually be quite unpleasant. The halloumi will be rubbery and not good at all. So remember – high heat.

     

  2. It needs to be eaten ASAP

    So, I really do mean ASAP. As soon as possible. Everyone should be seated and the rest of this halloumi quinoa salad should be ready and plated. Then you can begin cooking the halloumi. When it’s done, place them on top of each plate and dig in.

 

That’s it. High heat and eat immediately. I just wanted to get that out of the way before showing you the rest of this healthy halloumi quinoa salad!

 

Straight view of a spinach quinoa salad on a dark grey plate with sticks of cooked halloumi. Smaller plate with halloumi blurred out in the background.

 

Healthy Halloumi Quinoa Salad with Garlic Vegetables

 

This halloumi quinoa salad can be made in no time and very little effort. What we begin with is pre-heating the oven to 230C (450F) and finding a 9 x 13 inch pan (or a baking sheet, who cares today!).

 

Prepare the tomatoes and zucchini. Chop the small tomatoes in half and slice the zucchini in 1/2 inch thick slices and then cut in half. Thinly slice a red onion. Add all these vegetables into the pan and drizzle with olive oil, salt and pepper and minced garlic. Give it a mix. Bake until veggies are tender, approximately 25-30 minutes.

 

Garlic roasted tomatoes, zucchini slices and red onion in a blue pan.

 

Cook quinoa in vegetable broth, cumin and a minced garlic clove. See package instructions for how long to cook it. Cool for at least five minutes. Meanwhile, tear up spinach to desired size and place in a bowl. Mix with the chopped mint, if desired. To make the tzatziki: grate and squeeze the water out of the cucumber (discard water), mix all the ingredients together and store in the fridge until ready to serve.

 

Dark grey plate with heaps of spinach and quinoa. A smaller white plate with fried Halloumi. Vintage wooden background.

 

Once the quinoa is done and has cooled at least 5 minutes, fluff it with a fork and mix with the spinach. Top the quinoa spinach with roasted garlic vegetables.

 

Before you cook the halloumi, make sure everyone is seated and the salad is plated. Pat the Halloumi block dry with a paper towel and cut into potato fry sized pieces. Brush lightly with olive oil. Fry in a dry non-stick pan on high heat until golden. About 1-2 minutes on each side. It will smoke a little, but don’t worry.

 

Immediately after frying, serve them with the salad and drizzle with Tzatziki sauce. Serve with warm pita breads, if you’d like. 

 

Closeup of the finished salad with tzatsiki,

 

Other Healthy Dinners

 

 

Strawberry Arugula Summer Salad with Lemon Vinaigrette and Lavender Skinny Thai Chicken Noodle Soup Jamaican Jerk Chicken Quinoa Bowl

 

 

Curry Coconut Chicken Satay with Mango Cucumber Salad Watermelon Salad with Feta Cheese and Mint Chicken Shawarma + Homemade Shawarma Spice

 

I hope you’ll like it! Tell me what you think, either in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.
 


Healthy Halloumi Quinoa Salad with Garlic Vegetables

Crispy, tender halloumi, flavorful quinoa and garlic roasted vegetables. Drizzle with a fresh and minty tzatziki sauce and it's complete. And guess what, all this can be done in 40 minutes or less!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Dish
Cuisine: European, Middle Eastern, Other
Servings: 2 people

Ingredients

Halloumi Quinoa Salad

  • 4 oz Halloumi 110 gr. Cut into potato fry sized pieces
  • 1 tbsp olive oil
  • 1/2 cup quinoa 85 gr. uncooked
  • 1 cup vegetable stock 225 ml. or water.
  • 1 clove garlic minced
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 4 large handfuls spinach torn into pieces
  • 1 tbsp mint finely chopped, optional

Garlic Roasted Vegetables

  • 1 cup small tomatoes 175 gr. Assorted.
  • 1/2 zucchini sliced in 1/2 inch (1.5 cm) slices and then cut in half
  • 1 small red onion thinly sliced
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • salt and pepper to taste

Tzatziki

  • 1/2 cup greek yoghurt 150 gr.
  • 3.5 tbsp cucumber grated and squeezed water out of
  • 1.5 tbsp lemon, juice 1/2 lemon
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp dried dill or 3/4 fresh dill
  • 1/4 tsp salt or to taste

Instructions

  • Pre-heat oven to 230 C (450F).
  • Make the garlic roasted vegetables: In a 9x13 inch (20X30 cm) pan, add halved tomatoes, sliced zucchini and onion, sprinkle with the minced garlic, salt and pepper and olive oil. Give it a mix. Roast for 25-30 minutes, or until vegetables come out soft.
  • Quickly rinse quinoa in running water. Cook, covered, quinoa in vegetable broth, 1 clove garlic, and 1/2 tsp cumin and 1/4 tsp salt. See package instructions for how long to cook it (approx 15-20 minutes). Set aside, still covered.
  • Meanwhile, tear up spinach to desired size and place in a bowl. Mix with the chopped mint, if desired.
  • To make the tzatziki: Grate cucumber and squeeze the water out of it, discard water. Mix all the ingredients together and store in the fridge until ready to serve.
  • Once the quinoa is done and has cooled at least 5 minutes, fluff it with a fork and mix with the spinach. Top the quinoa spinach with roasted garlic vegetables.
  • Before cooking the halloumi, make sure everyone is seated and the salad is plated. Pat the Halloumi block dry with a paper towel and cut into potato fry sized pieces. Brush lightly with olive oil. Fry in a dry non-stick pan on high heat until golden. About 1-2 minutes on each side.*
  • Immediately after frying, serve them with the salad and drizzle with Tzatziki sauce. Serve with warm pita breads.

Notes

* Halloumi needs to be fried on high heat to get the golden crust and melted inside. If you use low heat it will become rubbery. Remember to serve immediately.
 
Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!
 
Author: Stine Mari from Ginger with Spice



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