Ingredients:

  • cup Quinoa, rinsed well
  • ¾ cups Vegetable Broth (low sodium)
  • ½ tsp Salt (for cooking liquid)
  • large Cucumber, diced
  • pint Cherry Tomatoes, halved
  • ¼ cup Red Onion, very finely diced
  • ½ cup Fresh Parsley, chopped
  • ¼ cup Fresh Mint, chopped
  • oz Halloumi Cheese, sliced into ½ inch thick pieces
  • ½ cup Extra Virgin Olive Oil
  • ¼ cup Fresh Lemon Juice
  • tsp Dijon Mustard
  • ½ tsp Dried Oregano
  • clove Garlic, minced
  • Salt and Black Pepper to taste

Instructions:

  1. Cook the Quinoa: Combine rinsed quinoa, broth, and ½ tsp salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork and allow to cool slightly (about 10 minutes).
  2. Prepare the Vinaigrette: While quinoa cooks, whisk or shake together olive oil, lemon juice, Dijon, oregano, minced garlic, salt, and pepper until well emulsified. Set aside.
  3. Prep Vegetables & Herbs: Dice the cucumber and red onion, halve the tomatoes, and chop the parsley and mint. If rinsing the onion, ensure it is thoroughly patted dry.
  4. Grill the Halloumi: Heat the grill pan to medium-high. Lightly brush the halloumi slices with a tiny amount of olive oil. Grill for 2–3 minutes per side until deep golden grill marks appear. Remove and cut into bite-sized cubes.
  5. Assemble the Salad: In a large mixing bowl, gently combine the slightly cooled quinoa, cucumber, tomatoes, and diced onion.
  6. Dress and Finish: Pour about two-thirds of the vinaigrette over the quinoa mixture. Toss gently to coat evenly. Fold in the fresh herbs.
  7. Serve: Transfer the salad to a serving platter or individual bowls. Top generously with the warm, grilled halloumi cubes. Drizzle any remaining dressing over the cheese if desired. Serve immediately.