Place the broccolini and sweet pepper in a high rimmed skillet or pan with a lid, over medium heat. Add in 1/4 cup water and cover with the lid. Allow your veggies to steam for 4 minutes, or until just tender.

While the pan is still on the heat, carefully remove the lid. Add in the garlic and drizzle with 1 Tablespoon of oil.

Continue to cook for 1-2 minutes, until the veggies are garlic-infused. Set vegetables aside on a plate.

In the same preheated skillet add the remaining 1 Tablespoon of oil.

Cook your sliced halloumi until golden-brown on both sides, around 2-3 minutes per side.

Divide your cooked quinoa equally among 4 bowls. Top with your garlic veggies, halloumi, and a tablespoon of pesto sauce on each.

Sprinkle the bowls with the pine nuts.

Note: keep refrigerated for up to 3 days.

Enjoy!