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Healthy Halloumi Quinoa Salad with Garlic Vegetables

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. 

 

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.
 

Drizzle with a fresh tzatziki sauce and it's complete. And guess what, all this can be done in 40 minutes or less!

 

More healthy, unboring salads include this warm chicken and sweet potato salad, or lemon chicken winter salad. So many choices for good salads!

 

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!

 

And if you want more ways to eat your halloumi, try the harissa halloumi in this harissa chicken and butternut squash recipe!

 

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 ½ 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

 

 

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.

 

📖 Recipe

Bird's eye view of the spinach quinoa salad with zucchini, tomatoes and cooked halloumi and tzatziki on a dark grey plate. Vintage wooden background.

Healthy Halloumi Quinoa Salad with Garlic Vegetables

Yield: 2-3 people
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

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!

Ingredients

Halloumi Quinoa Salad

  • 4 oz Halloumi, 110 gr. Cut into potato fry sized pieces
  • 1 teaspoon olive oil
  • ½ cup quinoa, 85 gr. uncooked
  • 1 cup vegetable stock, 225 ml (or water)
  • 1 clove garlic, minced
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 4 cups spinach, roughly chopped (100g)
  • 1 tablespoon mint, finely chopped, optional

Garlic Roasted Vegetables

  • 1 cup small tomatoes, 175 gr. Assorted.
  • ½ zucchini, sliced in ½ inch (1.5 cm) slices and then cut in half
  • 1 small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • A good pinch each of salt and pepper

Tzatziki

  • ½ cup greek yogurt, 150 gr.
  • 3.5 tablespoon cucumber, grated and squeezed water out of
  • 1.5 tablespoon lemon juice, ½ lemon
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried dill, or ¾ fresh dill
  • ¼ teaspoon salt, or to taste

Instructions

  1. Pre-heat oven to 450F (230C).
  2. 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 tender.
  3. Quickly rinse quinoa in running water. Cook quinoa in vegetable broth, 1 clove garlic, and ½ teaspoon cumin and ¼ teaspoon salt, with the lid on. See package instructions for how long to cook it (approx 15-20 minutes). Set aside, still covered.
  4. Meanwhile, tear up spinach to desired size and place in a bowl. Mix with the chopped mint, if desired.
  5. 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.
  6. 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.
  7. 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.*
  8. Immediately after frying, serve them with the salad and drizzle with Tzatziki sauce. Serve with warm pita breads if desired.

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.

Nutrition Information:
Yield: 3 Serving Size:
Amount Per Serving: Calories: 407Total Fat: 23.5gSaturated Fat: 9.3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 28mgSodium: 821mgCarbohydrates: 31.9gFiber: 4.8gSugar: 5.8gProtein: 20.1g

Nutrition information isn't always accurate, estimate for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Charlie

Tuesday 21st of February 2023

Made this for dinner tonight and it was scrumptious! We had freekah in the pantry so substituted the quinoa and doubled the dose.

Very tasty and will be making it again.

Stine Mari | Ginger with Spice

Tuesday 21st of February 2023

That sounds like a delicious substitution. This is one of my favorite salads so I'm glad you liked it!

Stephanie Simmons

Monday 21st of January 2019

Everything about this looks and sounds utterly delicious! This would be such a great lunch for me to prep during the week!

Stine Mari | Ginger with Spice

Tuesday 22nd of January 2019

Thank you, dear! Yes, I think it's perfect for lunch :)

Geetanjali Tung

Monday 21st of January 2019

I have never had halloumi before but the recipe sounds and looks so yummy... Just can't wait to try this. Thanks for sharing!

Stine Mari | Ginger with Spice

Tuesday 22nd of January 2019

Thank you so much!

Krista Price

Monday 21st of January 2019

This is the first time I've heard of halloumi, and now I can't wait to get my hands on some!

Stine Mari | Ginger with Spice

Tuesday 22nd of January 2019

Mission accomplished, thank you so much, Krista!

April

Monday 21st of January 2019

If I had to give my vote to the best-looking quinoa salad, this recipe would be it. It looks tremendous and I can't wait to try it. Moreover, I have another vote to give - for the best-tasting quinoa salad, so can't wait :-)

Stine Mari | Ginger with Spice

Tuesday 22nd of January 2019

Wow, thank you so much April!

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