Get ready to transform your dinner table into a vibrant culinary journey that will transport your taste buds straight to the sun-drenched landscapes of the Middle East! This isn't just another salad—it's a symphony of textures and flavors that combines the nutty richness of quinoa, the caramelized sweetness of roasted vegetables, the salty crunch of halloumi cheese, and the bright burst of pomegranate seeds. Whether you're a health-conscious foodie or an adventurous home cook, this recipe promises to elevate your meal from ordinary to extraordinary in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, diced
- 200g halloumi cheese, sliced
- 2 tablespoons zaatar
- 1 pomegranate, seeds extracted
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (400°F). This will ensure that the vegetables roast evenly and develop a nice caramelization.
- Rinse the quinoa under cold water in a fine-mesh sieve to remove its natural coating, called saponin, which can taste bitter.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the liquid and is fluffy. Remove from heat and let it sit covered for an additional 5 minutes.
- While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, combine the diced zucchini, bell pepper, and red onion. Drizzle with olive oil, and season with salt and pepper to taste. Toss until the vegetables are evenly coated.
- Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
- While the vegetables are roasting, prepare the halloumi cheese. Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Once hot, add the sliced halloumi cheese. Cook for about 2-3 minutes on each side, or until golden brown and crispy. Remove from the skillet and set aside.
- Once the quinoa is ready, fluff it with a fork and transfer it to a large serving bowl. Add the roasted vegetables and toss gently to combine.
- Sprinkle the zaatar over the quinoa and vegetable mixture, and add the pomegranate seeds. Gently mix to combine all the flavors.
- Finally, top the salad with the crispy halloumi slices. Drizzle with a little more olive oil if desired, and adjust seasoning with salt and pepper to taste.
- Serve the salad warm or at room temperature, garnished with additional pomegranate seeds if desired. Enjoy your Quinoa Roast Vegetables Halloumi Cheese Zaatar and Pomegranate Salad!
Tips
- Always rinse quinoa thoroughly to remove the bitter saponin coating for a cleaner taste.
- Use a high-quality vegetable broth for more depth of flavor in your quinoa.
- Cut vegetables into uniform sizes to ensure even roasting.
- Don't overcrowd the baking sheet when roasting vegetables to help them caramelize perfectly.
- For extra flavor, toast your zaatar spice blend briefly in a dry skillet before sprinkling.
- Choose ripe, fresh pomegranate for the most vibrant and juicy seeds.
- Let the halloumi cheese come to room temperature before cooking for the best browning.
- Feel free to experiment with different seasonal vegetables based on availability.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 20g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 40mg
