Quinoa & Brown Rice Halloumi Bowl

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Gourmet in a jiffy, and only five ingredients! Flavorful golden-brown pan-fried halloumi cheese, tangy balsamic tomatoes, fresh peppery arugula and fluffy quinoa and brown rice with Mediterranean spices make a light yet satisfying meal.


  • 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


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.


If you can't find halloumi cheese, you can substitute crumbled (uncooked) feta cheese for a similar taste.

Makes 4 servings. Print this Recipe

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