Name: Grilled Halloumi & Summer Veggie Protein Bowls with Lemon Herb Quinoa
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 (8 oz) blocks halloumi cheese, sliced into 1/2-inch planks; 2 medium zucchini, sliced into 1/2-inch rounds; 2 red bell peppers, cut into thick strips; 1 pint cherry tomatoes; 1.5 cups quinoa, rinsed; 3 cups water or vegetable broth; 2 tbsp olive oil, divided; 1 lemon, zested and juiced; 1/3 cup fresh parsley, chopped; 1 tbsp fresh rosemary, minced; 1 tsp smoked paprika; 1 tsp garlic powder; Salt & pepper, to taste; 1 (15 oz) can chickpeas, drained and rinsed

Grilled Halloumi & Summer Veggie Protein Bowls with Lemon Herb Quinoa

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This vibrant summer bowl is the ultimate Friday night grill feast—colorful, bold, and absolutely satisfying. Halloumi brings irresistible grill marks and a salty, chewy bite, while a rainbow of charred veggies and crispy chickpeas pile on flavor and protein. The lemony herb quinoa acts as a fresh, aromatic base. Every bite layers citrus, herbs, umami, and smoky char, giving you the full California summer experience—no fuss, just pure weekend joy.

Ingredients

Instructions

Preheat your grill to medium-high. While it heats, rinse quinoa thoroughly under cold water.
In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa and a generous pinch of salt. Reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in lemon zest, lemon juice, parsley, rosemary, and 1 tbsp olive oil. Keep covered.
Toss zucchini, bell peppers, and cherry tomatoes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper.
Grill halloumi slices and veggies on preheated grill. Grill halloumi for 2-3 minutes per side until golden and grill-marked. Grill veggies for 8-10 minutes, turning occasionally, until tender and charred in spots. Remove to a platter.
While grilling, pat chickpeas dry with a towel and toss with a little olive oil, salt, and pepper. Spread in a grill basket or on a piece of foil; grill for 5-7 minutes, shaking occasionally, until crisped and lightly smoky.
To assemble bowls: Divide lemon herb quinoa among 4 bowls. Top each with grilled veggies, crispy chickpeas, and slices of halloumi. Garnish with extra parsley and a squeeze of lemon.