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Serves 4

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INGREDIENTS:

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• 1 package chicken thigh meat

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• 4 tbsp. cumin powder

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• 2 tbsp. paprika

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• Olive oil

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• 1 cup quinoa

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• 1 cup water

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• 1 cup vegetable stock

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• Halloumi cheese, diced

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• 1 clove garlic, chopped

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• 1 bunch fresh parsley

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• 2-3 tomatoes, chopped

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• 1 avocado, sliced

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• ¼ cup readymade hummus

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• ¼ cup lemon juice

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• 1 tbsp. olive oil

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DIRECTIONS:

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To cook quinoa, take a pan and over medium heat, place raw quinoa. Toast the quinoa for about 1 minute until you get a nice, toasty smell. Add 1 cup of vegetable stock and 1 cup of water, and cook for about 12-15 minutes until the quinoa has absorbed the liquid and it is cooked through.

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Meanwhile, in a separate pan over medium heat, take the chopped chicken meat and place in olive oil. While the chicken is cooking, sprinkle it with salt, paprika, and a generous amount of cumin until it cooked through. Remove from heat.n

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Wipe down the same pan, and place halloumi cheese and garlic into pan and mix through until halloumi is flavored well and browned.

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To serve, place quinoa on the bottom of a bowl. Add chopped tomatoes, halloumi, chicken, and avocado and top with parsley.

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For the dressing, mix hummus, lemon juice, olive oil, and a pinch of cumin and salt. Pour over salad. Enjoy!nn#healthy #salad #dinner #weeknightmeal #glutenfree #gf #chicken #mediterranean