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Quinoa Bowls with Seared Halloumi, Roasted Tomatoes, and Chickpeas

Servings: 4

Halloumi is a tangy, salty cheese with a high melting point, so it can be seared while maintaining a satisfyingly hearty chew


  • 8 large Roma tomatoes, quartered lengthwise
  • 1 15-oz. can chickpeas, drained, rinsed, and patted dry
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup coarsely chopped yellow onion
  • 1 cup red quinoa, rinsed
  • 3 medium cloves finely chopped garlic, plus 1 tsp. minced
  • 1/4 cup mayonnaise
  • 1 tsp. fresh lemon juice; more to taste
  • 8 oz. halloumi, cut into 1/4-inch-thick strips, patted dry
  • 1/2 cup pitted Kalamata olives
  • 1/2 cup fresh basil, torn into bite-size pieces
  • 1/2 lemon, cut into wedges

Nutritional Information

  • Calories (kcal) : 830
  • Fat Calories (kcal): 440
  • Fat (g): 49
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 10
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 45
  • Sodium (mg): 1330
  • Carbohydrates (g): 73
  • Fiber (g): 5
  • Sugar (g): 13
  • Protein (g): 30


  • Position a rack in the center of the oven. Line a large rimmed baking sheet with parchment or foil. Arrange the tomatoes cut side up on one side of the baking sheet and the chickpeas on the other side. Drizzle with 2 Tbs. of the oil, and season generously with salt and pepper. Place in a cold oven, set the oven to 425°F, and bake until the tomatoes are tender and collapsing and the chickpeas are crisp, 20 to 25 minutes.
  • Meanwhile, heat 1 Tbs. of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until browned, about 7 minutes. Add the quinoa, chopped garlic, and 1/2 tsp. salt, and cook, stirring constantly, until the garlic is fragrant, 45 seconds. Add 1- 2/3 cups water and bring to a simmer. Cover, reduce the heat to low, and simmer gently until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the pan from the heat.
  • In a small bowl, combine the mayonnaise, minced garlic, and lemon juice. Add more lemon juice to taste.
  • Heat the remaining 1 Tbs. oil in a large nonstick skillet over medium-high heat until shimmering. Add the cheese and fry until golden-brown, about 1 minute per side.
  • Divide the quinoa among 4 shallow bowls. Arrange the cheese, tomatoes, chickpeas, and olives around the quinoa.
    Sprinkle with the basil. Serve with a dollop of the aïoli and the lemon wedges.


Rate or Review

Reviews (5 reviews)

  • user-3164399 | 04/22/2021

    Very good meal. I will for sure make it again. Added more lemon to the aioli.

  • user-3168151 | 09/21/2020

    Delicious and so quick. We've made this 5 or 6 times this summer. Great way to use up an overabundance of tomatoes from your garden.

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