Ingredients:

  • 1 cup (200g) uncooked quinoa, rinsed well
  • 2 cups (475 ml) water or vegetable broth
  • 1/4 teaspoon salt (1 gram)
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) cucumber, diced
  • 1/2 cup (75g) red onion, thinly sliced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/4 cup (20g) fresh parsley, chopped
  • 1/4 cup (20g) fresh mint, chopped
  • 4 ounces (115g) halloumi cheese, sliced into 1/4-inch thick pieces
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 teaspoon dried oregano (2g)
  • 1/4 teaspoon salt (1g)
  • 1/4 teaspoon black pepper (0.5g)

Instructions:

  1. Cook the Quinoa: Combine quinoa, water or broth, and salt in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let cool slightly.
  2. Prepare the Vegetables: While the quinoa is cooking, chop the cherry tomatoes, cucumber, red onion, parsley, and mint. Pit and halve the olives.
  3. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  4. Grill the Halloumi: Heat a grill pan or frying pan over medium heat. Grill the halloumi slices for 2-3 minutes per side, or until golden brown and slightly softened.
  5. Assemble the Salad: In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, olives, parsley, and mint. Pour the lemon-herb dressing over the salad and toss to coat.
  6. Serve: Divide the salad between two bowls and top with the grilled halloumi slices. Serve immediately.