Zucchini quinoa with halloumi


  • 500ml vegetable broth (stock)
  • 250g quinoa
  • 2 zuchini (courgettes)
  • 3 tablespoons olive oil (plus extra to drizzle)
  • 2 teaspoons ground cumin
  • 1/2 lemon juice
  • 1 tablespoon white wine vinegar
  • 250g halloumi
  • 1 Small bunch mint
  • 1 Small bunch parsley
  • 50g pine nuts
  • salt and pepper


Step 1
Preheat the oven to 180ΒΊC/gas mark 4.
Step 2
In a large saucepan, over medium-high heat, bring the vegetable broth to a boil. Add the quinoa and simmer for about 10-12 minutes. Drain, rinse and set aside.
Step 3
Cut the zucchini lengthwise into 8 slices (or into circles), drizzle with olive oil, season well and sprinkles with 1 teaspoon of the cumin. Roast for about 25 minutes on a baking sheet.
Step 4
Whisk the lemon juice and vinegar with 3 tablespoons of the olive oil and stir through the quinoa. Season well.
Step 5
Towards the end of the zucchini cooking time, prepare the halloumi (or a firm tofu, for the vegan version of the dish). Sprinkle the remaining cumin over the halloumi slices and cook for about 3-4 minutes on each side.
Step 6
To serve, stir the zucchini into the quinoa, along with the chopped herbs and toasted pine nuts. Top with the hot halloumi and enjoy! It is so easy, fresh, healthy and tasty!