Roasted Vegetable and Halloumi Bowl with Lemon-Herb Quinoa

Preheat oven to 400°F (200°C).

Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.

Prepare the Quinoa: Stir in lemon zest, lemon juice, 1 tablespoon olive oil, parsley, and mint into the cooked quinoa. Season with salt and pepper to taste.

Roast the Vegetables: In a large bowl, toss eggplant, bell pepper, red onion, zucchini, chickpeas, garlic, cumin, paprika, 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a baking sheet.

Roast Vegetables: Bake for 25-30 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.

Cook Halloumi: While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Cook halloumi slices for 2-3 minutes per side, or until golden brown and slightly softened.

Assemble the Bowls: Divide the lemon-herb quinoa among four bowls. Top with roasted vegetables and halloumi slices. Serve immediately.