Cook the quinoa according to packet instructions. We find it best to use double the amount of water to quinoa, and cook until water has evaporated. Take off heat and cover with a tea towel for five minutes.
In the meantime, drain and rinse the chickpeas. Give the arugula a quick wash and shake. Put them into a large bowl.
Mix the juice and zest of the lime with half the olive oil. Add the sweet paprika.
Chop the halloumi into bite-size pieces and fry in the other half of the oil for 2-3 minutes each side.
When the quinoa is ready, combine it with the chickpeas and rocket. Stir through the lime-oil mix. Serve in bowls with the halloumi on top. Enjoy!
This nutritional information shows data for the ingredients being split into three servings.