Quinoa, Halloumi-Style Cheese, and Pesto Lunch Box

Heat a drizzle of oil in a skillet and grill slices of halloumi-style cheese until nicely browned on both sides.

Grill slices of zucchini (and possibly pepper, if you are grilling that too) on both sides until tender.

Prepare the pesto sauce: In a food processor or with an immersion blender, combine basil, lime, a small amount of garlic, biquinho pepper, salt, water, and substitute tahini with peanut butter (if desired). Blend until smooth.

Reserve some of the finished pesto sauce to use as a topping for the lunch box.

Mix the already cooked quinoa with most of the pesto sauce. If using, incorporate a little chopped halloumi-style cheese into this step as well.

Assemble the lunch box, distributing the quinoa mixture and layering the grilled zucchini and grilled halloumi-style cheese on top.