Mains · Finnish

Halloumi bowl

Name: Halloumi bowl
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 2 dl quinoa; 4 dl water; 2 tbsp vegetable stock concentrate; 0.5 tbsp olive oil; 1 tub mini plum tomatoes 250 g; 0.5 cucumber 175 g; 1 small red onion 50 g; 1 pkt halloumi cheese 250 g; 1 bag baby spinach 65 g; (fresh mint); 0.5 cucumber 175 g; 1 garlic cloves; 1 tub Turkish lactose-free yogurt 200 g; 1 tsp runny honey; 0.25 tsp dried mint; pinch of salt; (olive oil)

Assemble a fresh, summery halloumi bowl inspired by the flavors of Greek salad. Filling quinoa adds substance and delicious tzatziki completes this easy bowl meal.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Rinse the quinoa. Bring the water to a boil, add the stock concentrate and quinoa. Let simmer over low heat without stirring for about 15 minutes, until the quinoa is cooked and the water has evaporated. Fluff the quinoa with a fork. Let cool.
2
In the meantime, prepare the tzatziki. Coarsely grate the cucumber. Place the grated cucumber in a sieve and squeeze out the excess liquid. Peel and mince the garlic cloves. Mix all the tzatziki ingredients together.
3
Halve the tomatoes and slice the halved cucumber. Halve the peeled onion and cut into thin slices.
4
Slice the halloumi cheese, pat the slices dry with paper towel, and fry in oil in a pan until beautifully browned on both sides.
5
Spoon the quinoa into bowls and arrange the baby spinach, halloumi cheese, tomato, cucumber, and red onion in sections. Top the bowls with the tzatziki and, if desired, fresh mint.