Lunch

Halloumi and Quinoa Bowl with Roast Peppers and Rocket

Name: Halloumi and Quinoa Bowl with Roast Peppers and Rocket
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 60 g Halloumi; 130 g Cooked quinoa; 80 g Roasted red peppers from a jar, drained; 100 g Cherry tomatoes; 40 g Rocket; 5 g Olive oil; 1 tbsp (15 g) Balsamic vinegar; A squeeze Lemon juice; A pinch Dried oregano

Halloumi fried until it blisters, over quinoa with jarred roast peppers, tomatoes and rocket in a balsamic dressing. 22 g of protein for 467 kcal.

Calories: 467kcal
Protein: 22g
Fat: 23g
Carbs: 40g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Milk
Sulphites

Jarred peppers in brine often list sulphites.
Nearly every bottle of balsamic lists sulphites.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Halloumi and Quinoa Bowl with Roast Peppers and Rocket, plated and ready to serve. — The finished recipe. Halloumi and Quinoa Bowl with Roast Peppers and Rocket

Ingredients 1 to 6 for halloumi and quinoa bowl with roast peppers and rocket arranged separately on a dark worktop. — Ingredients 1 to 6. 60 g Halloumi (Two thick slices. Where the fat is, and 60 g is enough to feel like the point of the bowl.). 130 g Cooked quinoa (Cooked weight. Dry quinoa roughly triples.). 80 g Roasted red peppers from a jar, drained. 100 g Cherry tomatoes. 40 g Rocket. 5 g Olive oil

Ingredients 7 to 9 for halloumi and quinoa bowl with roast peppers and rocket arranged separately on a dark worktop. — Ingredients 7 to 9. 1 tbsp (15 g) Balsamic vinegar. A squeeze Lemon juice. A pinch Dried oregano

Halloumi and Quinoa Bowl with Roast Peppers and Rocket, preparation step 1: Whisk the oil, balsamic, lemon and oregano with pepper and no salt. Halloumi brings enough. — Step 1. Whisk the oil, balsamic, lemon and oregano with pepper and no salt. Halloumi brings enough.

Halloumi and Quinoa Bowl with Roast Peppers and Rocket, preparation step 2: Halve the tomatoes and tear the peppers into strips, and toss them through the quinoa with most of the dressing. — Step 2. Halve the tomatoes and tear the peppers into strips, and toss them through the quinoa with most of the dressing.

Halloumi and Quinoa Bowl with Roast Peppers and Rocket, preparation step 3: Fry the halloumi in a dry non-stick pan over a high heat for two minutes a side until it is deep brown and blistered. — Step 3. Fry the halloumi in a dry non-stick pan over a high heat for two minutes a side until it is deep brown and blistered.

The finished halloumi and quinoa bowl with roast peppers and rocket. — Step 4. Rocket over the quinoa, the halloumi on top straight from the pan, and the last of the dressing over the cheese.

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Ingredients

Halloumi60 g
Two thick slices. Where the fat is, and 60 g is enough to feel like the point of the bowl.
Cooked quinoa130 g
Cooked weight. Dry quinoa roughly triples.
Roasted red peppers from a jar, drained80 g
Cherry tomatoes100 g
Rocket40 g
Olive oil5 g
Balsamic vinegar1 tbsp (15 g)
Lemon juiceA squeeze
Dried oreganoA pinch

Method

Whisk the oil, balsamic, lemon and oregano with pepper and no salt. Halloumi brings enough.
Halve the tomatoes and tear the peppers into strips, and toss them through the quinoa with most of the dressing.
Fry the halloumi in a dry non-stick pan over a high heat for two minutes a side until it is deep brown and blistered.
Rocket over the quinoa, the halloumi on top straight from the pan, and the last of the dressing over the cheese.

Worth knowing

Halloumi goes rubbery as it cools, so this is a bowl to eat as soon as the cheese comes out of the pan. If it has to be packed, fry the halloumi at work in a dry pan or eat it cold and accept the squeak.
Jarred peppers save the oven and are about 40 kcal per 100 g drained. Roasting your own with oil is more, and better, if you have the time.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.