Quinoa, Beet & Halloumi Bowls Quinoa, Beet & Halloumi Bowls

Photography: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Geary House

Nourish your body with this vegetarian bowl that boasts protein-packed quinoa, antioxidant-rich beets, detoxifying kale and a side of halloumi cheese for a bit of texture.

  • Prep time 40 minutes
  • Total time 1 hour & 15 minutes
  • Credits : Canadian Living Magazine




Preheat oven to 400°F. Wrap beets in foil; place on baking sheet. Roast until fork-tender, 1 to 1 1/2 hours. Let cool enough to handle, about 15 minutes. Peel beets; cut into wedges.

Meanwhile, cook quinoa according to package directions. 

Vinaigrette: In large bowl, whisk together vinegar, oil, shallot, garlic, honey, salt and pepper. 

Add quinoa and chickpeas to Vinaigrette, stirring to combine. In separate bowl, drizzle kale with 2 tbsp of the oil; sprinkle with salt and pepper. Massage oil into leaves until slightly softened, about 3 minutes. 

In skillet, heat remaining 2 tbsp oil over medium heat; cook halloumi until browned, 1 to 2 minutes per side. Transfer to cutting board; cut into 1/2-inch cubes.

Divide beets, quinoa mixture, kale mixture, halloumi, pomegranate seeds and yogurt among bowls. 

Test Kitchen Tip: The beets and quinoa can be cooked a day in advance; cover and refrigerate. Bring to room temperature before using.

Makes 4 to 6 servings.

Nutritional facts PER EACH OF 6 SERVINGS: about

  • Fibre 10 g
  • Sodium 762 mg
  • Sugars 16 g
  • Protein 22 g
  • Calories 587
  • Total fat 31 g
  • Potassium 827 mg
  • Cholesterol 43 mg
  • Saturated fat 10 g
  • Total carbohydrate 58 g


  • Iron 27
  • Folate 100
  • Calcium 35
  • Vitamin A 31
  • Vitamin C 43
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Lunch & Dinner

Quinoa, Beet & Halloumi Bowls