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.
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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


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


  • 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


  • 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.


* 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? TagĀ @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!
Author: Stine Mari from Ginger with Spice