Cook your sliced halloumi until golden-brown on both sides, around 2-3 minutes per side.

Divide your cooked quinoa equally among 4 bowls. Top with your garlic veggies, halloumi, and a tablespoon of pesto sauce on each.

Sprinkle the bowls with the pine nuts.

Note: keep refrigerated for up to 3 days.

Enjoy!

💚Rachel

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