Kitchen Tools:

  • Sieve
  • Small pot
  • Baking sheet
  • Two small bowls
  • Blender

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


¾ cup ecuadorian quinoa

1 ½ cups water

To taste salt & pepper

1 tbsp. biodynamic extra virgin olive oil

4 oz. sheep halloumi

1 large egg half-dozen hope eggs

½ cup panko japanese style breadcrumbs

¼ red watermelon, on

1 mini mini english cucumber, mex

1 onions, green

1 clove garlic

¼ cup herb, basil

1 lemon

¼ cup non-fat plain greek yogurt

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Make the Quinoa

  • Rinse the quinoa in a fine sieve and add it to a small pot with 1 1/2 cups of water and a pinch of salt. Bring to boil. Once the water is boiling, reduce heat to simmer. Cook the quinoa until tender and the water is absorbed, about 10 -15 minutes. Remove from heat and let cool.

Bake the Halloumi

  • While the quinoa cooks, drizzle a baking sheet with 1 tbsp. olive oil and turn the oven to the top broil setting. Cut the halloumi into 1/4 inch strips. 
  • Crack the egg into a small bowl and whisk with a fork. Pour bread crumbs into another small bowl.
  • Dip each piece of halloumi into the egg and then coat with breadcrumbs. Lay them on the baking sheet and bake for 3-4 minutes, until crispy and golden-brown. Watch carefully to avoid burning. Remove from oven and switch oven to the low broil setting. Flip halloumi and return to oven for 3-4 minutes. Remove and set aside.

Prepare the Dressing & Toppings

  • Remove the watermelon rind with a knife and cut into 1/2 inch cubes. Dice the cucumber and mince the green onion. Mix into the quinoa once cooled.
  • Roughly chop the garlic and basil. Halve the lemon and squeeze all of its juice into a blender, carefully removing any seeds. Add the Greek yogurt, basil, 1 tbsp. olive oil, and garlic. Blend until smooth.

Bring It All Together

  • To serve, evenly distribute the cucumber-watermelon quinoa between the two bowls. Top with crispy halloumi and drizzle with basil dressing!