Save Last summer my neighbor Maria taught me how to properly grill eggplant, letting it get almost black in spots before flipping. She said vegetables need that same respect we give steaks, and now I can't imagine a summer without those smoky charred edges. The smell alone brings me back to her balcony in Athens, ouzo flowing and laughter spilling into the warm evening air.
My sister-in-law claimed she hated grilled vegetables until I made these for her birthday dinner. She stood by the grill picking off charred pepper pieces before I could even finish cooking, completely abandoning her stance. Now she requests this bowl every time she visits, and I've learned to make extra just for pre-dinner grazing.
Ingredients
- Chicken or Halloumi: Chicken breasts stay juicy when marinated, while halloumi develops this incredible golden crust and salty bite that vegetarians and carnivores both swoon over
- Quinoa: Rinse it thoroughly until the water runs clear or you'll taste bitterness that ruins the whole bowl
- Vegetables: Cut everything the same thickness so they finish grilling together, and don't crowd the grill or they'll steam instead of char
- Chickpeas: These get surprisingly creamy and smoky on the grill, adding protein and texture that makes the bowl feel substantial
- Tzatziki Sauce: Squeeze every last drop of water from the grated cucumber or your sauce will separate and turn watery within hours
- Feta and Olives: These salty punches balance the sweet cherry tomatoes and mild quinoa, so don't be shy with either
Instructions
- Make the tzatziki first:
- Grate half a cucumber, then wrap it in paper towels and squeeze hard until you've wrung out surprising amounts of liquid. Mix with Greek yogurt, minced garlic, lemon juice, dill, and olive oil, then tuck it in the fridge to let flavors marry while you work.
- Marinate everything:
- Whisk olive oil, lemon juice, garlic, oregano, cumin, salt and pepper. Toss chicken or halloumi in half, then coat all those vegetables and chickpeas in the rest. Let them sit for at least 30 minutes while you prep the quinoa.
- Cook the quinoa:
- Rinse until water runs clear, then simmer in broth for 15 minutes until fluffy. Let it stand covered off the heat for 5 minutes before fluffing with a fork.
- Fire up the grill:
- Get it to medium-high and lightly oil the grates so nothing sticks. You should hear a satisfying sizzle when protein hits the metal.
- Grill the protein:
- Cook chicken 6 to 8 minutes per side until it reaches 165°F inside, or halloumi just 2 to 3 minutes per side until those gorgeous golden marks appear. Let chicken rest before slicing so juices stay put.
- Char the vegetables:
- Spread them in a grill basket or directly on grates, turning occasionally for 4 to 6 minutes until tender-crisp with those coveted charred spots.
- Build your bowls:
- Start with quinoa, then arrange grilled protein and vegetables on top. Add fresh diced cucumber, olives, and crumbled feta.
- Finish generously:
- Drizzle with olive oil and that tzatziki you made earlier. Sprinkle fresh parsley and squeeze lemon over everything before diving in.
Save This recipe became my go-to for summer dinner parties after my friend Tom, who claims to hate healthy food, went back for thirds. He stood by the grill watching me like a hawk, learning the technique, and now texts me photos of his own versions. There's something about those charred vegetables and that cool creamy sauce that converts even the most skeptical eaters.
Making Ahead Like a Pro
I always double the tzatziki and keep it in a sealed container for up to a week. The vegetables can be marinated overnight and actually develop deeper flavor that way. Quinoa keeps beautifully in the fridge for 3 days, just fluff it with a fork before serving.
Grilling Without a Grill
A cast iron skillet gets screaming hot and creates decent char marks when you press vegetables directly onto the surface. Broiling works too, just watch closely because things go from perfect to burnt quickly under that intense direct heat.
Mix and Match Your Bowl
Sometimes I swap in farro or brown rice for the quinoa, especially when I want something chewier. During winter I'll roast the vegetables at 425°F instead of grilling, and the bowls still hit that same satisfying sweet-smoky note.
- Add toasted pine nuts or sunflower seeds right before serving for crunch
- Try crumbling some spicy feta or adding pickled peppers if you like heat
- A drizzle of balsamic glaze over the finished bowl adds sweetness that balances the salty olives
Save Hope this bowl finds its way to your table soon, bringing with it all those sunshine memories and satisfied murmurs around the dinner table.
Recipe Guide
- → Can I make this dish vegetarian?
Absolutely. The protein component offers an option for halloumi cheese. You could also substitute with firm tofu, cut into cubes and marinated similarly, for a delicious plant-based alternative.
- → How far in advance can I prepare the marinade?
For best flavor, it's recommended to marinate the chicken or halloumi and vegetables for at least 30 minutes. You can extend this up to overnight in the refrigerator for a deeper infusion of taste.
- → What if I don't have an outdoor grill?
No problem! A grill pan on your stovetop works wonderfully for achieving those desirable charred marks. Alternatively, you can roast the marinated vegetables and protein in a hot oven (around 400°F/200°C) until tender and cooked through.
- → Can I prepare any parts of this meal ahead of time?
Yes, many components can be prepped. The tzatziki sauce can be made a day in advance. You can also cook the quinoa and chop all your vegetables ahead of time, storing them separately in the refrigerator. This makes assembly quick on the day of serving.
- → How should I store and reheat leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the quinoa, protein, and grilled vegetables. It's best to add fresh toppings like tzatziki, olives, and feta just before serving to maintain their texture and freshness.
- → Are there any substitutions for quinoa?
Certainly! If quinoa isn't to your liking or isn't available, you can easily substitute it with other grains such as brown rice, couscous, or even farro for a different textural and nutritional profile.