Kale & Quinoa Tabbouleh with Halloumi
This is a quick and simple, high protein, vegetarian meal. It is extremely tasty and filling. Ideally you need a food processor but you could just very finely slice the kale and herbs yourself if you don’t have one. This would be a lot more time consuming though. A tabbouleh is typically made using bulgar wheat but I chose to use quinoa for its higher protein content and it also makes it gluten free. I used lime juice as I didn’t have any lemon but either would work. Make sure to fry the halloumi long enough that it starts to go crispy round the edges, as this adds some much needed texture to the dish.