500ml vegetable stock or water
200g black quinoa, rinsed well
3 tomatoes, finely chopped
1/2 cucumber, diced
1 small red onion, finely chopped
finely grated zest amd juice of 1 lemon
6 tbsp extra virgin olive oil
3 large handfuls of fresh parsley, stalks and leaves finely chopped
1 large handful of fresh mint leaves, roughly chopped
For the spiced chickpeas
1 tbsp coconut oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chilli flakes
400g tin chickpeas, drained and rinsed
250g halloumi, chopped into 2c, cubes
2 tsp maple syrup
1. Bring the vegetable stock or water to the boil in a large, wide pan. Add the quinoa and bring back up to the boil. Reduce the heat, cover and simmer for about 17 mins (or 15mins if the quinoa has been soaked), until all the liquid has been absorbed and the quinoa is tender. Remove from the heat, fluff with a fork and set aside to cool.
2. In a large serving bowl, mix the tomatoes, cucumber, onion, lemon zest, lemon juice and olive oil together. Season with salt and pepper.
3. Add the cooked quinoa to the bowl and mix together. Leave to allow the quinoa to soak up the flavours as it continues to cool.
4. For the spiced chickpeas, return the pan to the heat and melt the coconut oil. Add the cumin, paprika and chilli flakes and cook for 1 min, stirring, over a medium heat.
5. Increase the heat, add the chickpeas and halloumi, tossing in the spicy oil, and fry for 45 secs until golden brown. Toss again and fry the halloumi on the other side for another 30 secs. Drizzle over the maple syrup, add a pinch of salt and leave to bubble for 30 secs. Toss again to coat in the salty-sweet oil.
6. Mix the tabbouleh with the salad leaves, parsley and mint, then add the halloumi and chickpeas. Serve scattered with pistachios or other nuts, pomegranate seeds or dried fruit.
*Note: Regular quinoa is just as good - buut it needs 2 mins less cooking time - or you could use red quinoa instead and cook for the same length of time as black quinoa.