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Quinoa & Brown Rice Halloumi Bowl & #Giveaway

This simple 5-ingredient bowl is amazingly quick, but it is so much more than the sum of its parts. Fresh peppery arugula leaves, tender grains of quinoa and brown rice with Mediterranean herbs and spices, rich morsels of halloumi and intensely zingy, pan-fried balsamic tomatoes make each bite a fresh revelation of taste and texture.

The base of this bowl is Hodgson Mill Mediterranean Quinoa & Brown Rice, which is lightly seasoned with garlic, lemon zest, and red pepper. All the Quinoa & Brown Rice varieties are extremely low in sodium with no added salt, so keep that in mind when seasoning to taste.  These pouches are becoming one of my favorite staples to keep in stock for quick meals, since they are done in 20 minutes!

The co-star of this bowl is halloumi. Halloumi is a vegetarian staple; it’s a ‘melting cheese’ made of goat’s  and/or sheep’s milk, which is brined – it is firm (you can grill it!) and springy and intensely flavorful. It’s worth tracking down if you’ve never tried it; if it’s just not available, you can substitute feta for the goat cheese tang (and you don’t need to cook it). 

Start with the Hodgson Mill Mediterranean Quinoa & Brown Rice. Just follow the package’s directions - heat water up to boiling, add the contents of the pouch, cover, and simmer for 15 minutes. Let it rest, fluff it up, and it’s ready to go. It’s becoming one of my favorite staples to keep in my pantry for quick meals.

While the Hodgson Mill Mediterranean Quinoa & Brown Rice is simmering, it’s time to pan-fry the halloumi. Cook on a hot pan for about two minutes per side, or until it’s a beautiful sizzling golden brown. Take it out of the pan and let it cool, then cut it into small squares. It’s so rich and flavorful, you don’t need more than a few morsels in each bowl.

In the same hot pan, add a splash of balsamic vinegar and let it sizzle for a minute. Most balsamic vinegar you can buy in the grocery store isn’t aged; aged balsamic syrup is rich and thick and syrupy. By letting regular balsamic vinegar reduce for a minute on the hot pan, you can get the intense flavor of aged varieties without the premium price tag.

 Add the tomatoes to the pan, smack dab in the sizzling vinegar, and cook for about two minutes per side. The warmed tomatoes and reduced vinegar together become an explosion of super-tomato taste!

As soon as everything is finished, assemble it straight in your serving bowls. Each bowl needs a handful of arugula, a scoop of Quinoa and Brown Rice, balsamic tomatoes, and squares of fried halloumi. Finish with a glug (or a drizzle) of olive oil, to your taste.

You can admire the colors and delicious smells for a moment or two . . .

. . . But you’d better hurry, because it’s going, going, gone!  

 We're excited for everyone to try these easy whole-grain Quinoa & Brown Rice Varieties, so we're having another Giveaway! See the widget below for ways you can enter. Good luck everybody!

a Rafflecopter giveaway

 

Quinoa & Brown Rice Halloumi Bowl

Ingredients

  • 1 pkg Hodgson Mill Mediterranean Quinoa & Brown Rice
  • 4 oz. halloumi cheese cut into 1/4 to 1/2-inch thick slices
  • 2 Tbsp. balsamic vinegar
  • 1 1/2 - 2 cups cherry tomatoes halved or quartered
  • 3 cups arugula
  • olive oil to taste
  • salt and pepper to taste

Instructions

Cook quinoa according to package instructions (Bring 1 3/4 cups water to a boil, add contents of pouch, cover and reduce heat to simmer for 15 minutes or until water is absorbed. Let stand 5 minutes and fluff with fork.) Meanwhile, in large pan over medium heat, pan-fry halloumi slices until golden brown on both sides, about 2 minutes on each side. Let cool and slice into small 1/2 - 1-inch cubes. In the same pan, add balsamic vinegar, and let reduce for 1-2 minutes. Pan fry cherry tomatoes in the vinegar about 2 minutes on each side. To serve, toss together arugula, quinoa & brown rice, cooked tomatoes and cooked halloumi. Drizzle with olive oil, season to taste, and serve warm.

Notes

If you can't find halloumi cheese in your area, you can substitute crumbled (uncooked) feta cheese for a delicious alternative. Try spinach or your favorite lettuce instead of arugula.

Servings

Makes 4 servings.

Original Recipe by Erin

You can find Quinoa & Brown Rice Halloumi Bowl and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Erin






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Showing 27 Comments
Avatar  Kitty Iecvan 5 months agoReply

This recipe looks healthy and delicious!

Avatar  Lisa T 5 months agoReply

Looks delicious! Thank you for sharing!

Avatar  Blogger951 5 months agoReply

My mom is drooling over this recipe. Thanks for sharing!

Avatar  Leslie L 5 months agoReply

This looks satisfying & nutritious, our whole family would love it!

Avatar  kellie rose wilson 5 months agoReply

My mouth is watering..yum

Avatar  Erin 5 months agoReply

Yay, thank you!

Avatar  betsy 5 months agoReply

Looks delicious.

Avatar  Maryann D. 5 months agoReply

This looks like a wonderful, healthy and colorful dish. It has wonderful ingredients and my family would enjoy it.

Avatar  Erin 5 months agoReply

Thank you Maryann! I sure hope they do.

Avatar  sweet 5 months agoReply

looks great can't wait to try it!

Avatar  Karen DiFonzo 5 months agoReply

On the menu for next week. Just have to pick up the cheese.

Avatar  Erin 5 months agoReply

Hurray! I'm so glad to hear that. Sometimes it's just called "Melting cheese" or I've seen some varieties that call it "melting cheese of Greece" - chances are, if it has some golden-brown cheese on the front, or says it can be grilled, it will work here.

Avatar  Lisa Marie Berry 5 months agoReply

That sounds like a great recipe. I wonder if any dairy free cheeses would work in it. :)

Avatar  Erin 5 months agoReply

Ooh, if you experiment, will you please let me know? I've only experimented with a few dairy-free cheeses (Daiya, mostly) but I've been impressed so far. I also thought about making this with pan-fried tofu and maybe adding a sprinkle of nutritional yeast for some cheesy flavor - just pie in the sky thinking right now, though.

Avatar  amy mayer 5 months agoReply

I LOVE the versatility of this!!!

Avatar  Erin 5 months agoReply

Thanks Amy! I love the 'bowl' option for dinner - aka 'what's in my fridge'? :)

Avatar  Kaye Newman 5 months agoReply

This looks delicious and so easy to make. I am going to try this as soon as I can.

Avatar  Mary Zelli 5 months agoReply

Recipe looks great and yummy too.

Avatar  Bonnie K. 5 months agoReply

This does look really good. I had never heard of Halloumi--melting cheese sounds good to me. I love both quinoa and brown rice; so, the combination of all of these ingredients looks delicious.

Avatar  Erin 5 months agoReply

Hi Bonnie - I hadn't tried halloumi until a year or two ago, but now I'm hooked! I hope you can find it. I know it may not be in every store. Like I said to another commenter, it might not have 'halloumi' on the package, but most of them say "melting cheese" or "melting cheese of Greece," and either show some golden-brown cheese or have directions for grilling or frying. If you really can't find it, you can always ask your store manager, to see if they would order some in for you!

Avatar  Hollie 5 months agoReply

Looks delicious

Avatar  Jeffrey 5 months agoReply

This looks so fresh and could easily be a side dish or a meal on its own!

Avatar  abby 5 months agoReply

oh such a nutritious,filling & appetizing meal..I <3 quinoa will definitely try this version!

Avatar  Stacy 5 months agoReply

This is the type of meal I love making for my family. Simple with lots of flavor. It looks delicious! I love the Hodgson Mill product line.

Avatar  Carolsue 5 months agoReply

The cheese sounds really good. I have never heard of it, but since it can be grilled, that makes it interesting to me to try! Rafflecopter: Carolsue

Avatar  Tina 5 months agoReply

Looks amazing. I love quinoa :D

Avatar  Joanna 5 months agoReply

This recipe sounds good, although I've never tried Halloumi. I like the grilled tomatoes and love quinoa.

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