NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Halloumi cheese

0.5 cup Cooked quinoa

0.25 cup Canned chickpeas

2 cup Baby spinach

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.75 cup Nonfat Greek yogurt

1 tbsp Lemon juice

1 clove Garlic

1 tsp Olive oil

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lemon juice, and minced garlic with a pinch of sea salt and black pepper to create a creamy dressing.

• 2

  Drain the chickpeas and pat them thoroughly dry with a paper towel, then toss them in a bowl with the smoked paprika.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the halloumi slices for about 2 minutes per side until they develop a golden-brown crust.

• 4

  Add the chickpeas to the pan with the halloumi and sauté for an additional 3 minutes until they are warm and slightly crisp.

• 5

  In a large serving bowl, layer the baby spinach and cooked quinoa as the base, then top with diced cucumber and halved cherry tomatoes.

• 6

  Place the seared halloumi and crispy chickpeas on top of the greens and grains, then drizzle the lemon-garlic yogurt dressing over the entire bowl before serving.