Quinoa & Brown Rice Halloumi Bowl

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Dietary: Egg-Free, Gluten-Free, Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian, Whole Grain

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.

Prep: 10 min
Total Time: 25 min
Yield: 4 servings


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