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Grilled Halloumi & Zucchini Quinoa Salad

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A vibrant Mediterranean-inspired salad made with golden grilled halloumi, tender zucchini, fluffy quinoa, fresh mint, and pine nuts—all tossed in a lemony herb dressing. Light, hearty, and full of flavor.

Ingredients

Scale
  • 200g halloumi cheese, sliced into cubes or strips
  • 2 medium zucchinis, sliced into half-moons
  • 1 tablespoon olive oil (for grilling)
  • 1 cup cooked quinoa (any color)
  • 2 tablespoons toasted pine nuts
  • 1/4 cup fresh mint leaves
  • Salt and pepper to taste
  • 3 tablespoons olive oil (for dressing)
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, finely minced
  • 1 tablespoon chopped fresh parsley
  • Salt and black pepper to taste (for dressing)

Instructions

  1. Heat a non-stick grill pan or skillet over medium heat. Brush the halloumi and zucchini slices lightly with olive oil.
  2. Grill the halloumi for 1–2 minutes per side until golden and lightly crisp. Grill the zucchini for 2–3 minutes until tender and charred. Set aside to cool slightly.
  3. In a large bowl, combine the cooked quinoa, grilled zucchini, grilled halloumi, and pine nuts.
  4. Whisk together all the dressing ingredients in a small bowl.
  5. Pour the dressing over the salad and toss gently to combine. Season with salt and pepper to taste.
  6. Garnish with fresh mint leaves and serve immediately, slightly warm or at room temperature.

Notes

  • Halloumi holds its shape well on the grill—avoid overcooking to prevent it from becoming rubbery.
  • Use tricolor quinoa for extra visual appeal and texture.
  • This salad can be made ahead and dressed just before serving.
  • Toasted almonds or walnuts can be substituted for pine nuts.

Nutrition

Keywords: grilled halloumi salad, quinoa salad, zucchini halloumi quinoa, lemon herb dressing, vegetarian Mediterranean salad

Find it online: https://epicrecipebox.com/grilled-halloumi-zucchini-quinoa-salad/