# Method:
01 - Squeeze excess moisture from the grated cucumber using paper towels. In a bowl, combine yogurt, cucumber, garlic, lemon juice, dill, olive oil, salt, and pepper. Stir well, cover, and refrigerate while preparing the rest of the dish.
02 - In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add chicken or halloumi and toss to coat. Transfer half the marinade to a separate bowl and add zucchini, bell pepper, eggplant, tomatoes, onion, and chickpeas. Toss to coat evenly. Cover both bowls and marinate for at least 30 minutes (or up to overnight for more flavor).
03 - In a medium saucepan, bring broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Preheat a grill or grill pan over medium-high heat. Lightly oil the grates or pan.
05 - Place marinated chicken or halloumi on the grill. Grill chicken 6–8 minutes per side until cooked through (internal temp 165°F), or halloumi 2–3 minutes per side until golden grill marks appear. Remove and rest for 5 minutes, then slice chicken if using.
06 - Using a grill basket or directly on the grates, cook zucchini, eggplant, bell pepper, tomatoes, onion, and chickpeas for 4–6 minutes, turning occasionally, until tender-crisp and charred in spots.
07 - Divide cooked quinoa among four bowls. Top each with sliced chicken or halloumi, grilled vegetables, diced cucumber, olives, and crumbled feta.
08 - Drizzle each bowl with extra-virgin olive oil and a generous scoop of tzatziki sauce. Garnish with chopped parsley and a squeeze of fresh lemon if desired. Serve immediately while warm and fresh.
