Roasted Vegetable Salad with Quinoa and Halloumi

This roasted vegetable salad with halloumi and quinoa makes for a very satisfying lunch. You may want to save this quinoa and halloumi salad recipe for the next time you want a quick, warm, and healthy lunch or even a light dinner.

Bring the flavours of the Mediterranean to your lunch with this roasted vegetable salad with quinoa and halloumi that’s ready in less than an hour and provides a very filling, satisfying lunch.

This warm quinoa salad with grilled halloumi is also an excellent side dish to grilled fish or meat, or you can make it in bulk as the main attraction of a vegetarian buffet.

Sweet peppers and courgettes pair with red onion and quinoa as the base of this veggie salad, but you can also add other veggies, such as aubergines or tomatoes, or maybe even some grilled mushrooms.

You then smother everything in an aromatic, garlicky olive oil infused with oregano that will make the entire house smell like a Greek taverna, and finish it off with toasted pine nuts for that bit of crunchiness. It’s perfection, I promise you.

What do you need for this roasted vegetables salad recipe?

This roasted veggies salad is highly versatile, but to make it like in the picture, you need the following:

• 2 sweet peppers cut into wedges, preferably of different colours, I chose red and green.
• 1 large courgette, sliced
• 2 red onions, cut into wedges
• 100 g (1/2 cup) quinoa, cooked
• 100 g halloumi cheese
• 35 g (1/4 cup) pine nuts
• 4 tbsp olive oil
• 2 tsp dried oregano
• 2 garlic cloves, crushed
• 1/2 lemon, zested
• 1 tbsp balsamic vinegar
• Salt and pepper

How to make this quinoa and halloumi salad?

1. Preheat the oven to 200° (390F). Line a baking tray with baking paper and place the red onion, courgette slices, and sweet pepper wedges on it.
2. In a small bowl, mix 3 tbsp of olive oil with the dried oregano, lemon zest, and crushed garlic. Season with salt and pepper. Drizzle over the veggies and toss to combine well.
3. Spread the veggies in an even layer and roast for 20 minutes.
4. Remove the tray from the love, toss all the veggies again, add the remaining 1 tbsp of olive oil, and roast for another 10-15 minutes.
5. Take the tray out again, drizzle the balsamic vinegar, and roast for another 5 minutes.
6. In the meantime, toast the pine nuts in a dry-frying pan until slightly golden. Do the same with the sliced halloumi. It takes about 3-4 minutes to get that golden look.
7. Take the vegetables out of the oven and transfer to a bowl or serving plate.
8. Sprinkle the quinoa and pine nuts on top and add the grilled halloumi slices. Serve immediately.

What else can I add to this roasted vegetable quinoa salad recipe?

You can substitute the halloumi cheese and transform this into a roasted vegetable salad with goat cheese. Alternatively, you can omit the cheese altogether, which will result in a vegan roasted vegetable quinoa salad.

Besides peppers and courgettes, this salad also tastes great with some slices of aubergine or some grilled mushrooms.

To make it even more filling, you can add some butter beans or chickpeas to this Mediterranean salad.

If you liked this roasted vegetable and quinoa salad, have a look at my other vegetarian recipes.

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