Sauté halloumi with hot honey and cut into bite size pieces.
Combine cooked quinoa, roasted chickpeas, chopped strawberries, chopped Persian cucumbers, sautéed halloumi, cubed avocado, and thinly sliced red onion.
Whisk together balsamic glaze, lime juice, olive oil, minced garlic, and salt and pepper to taste for the dressing.
Toss salad with dressing.
