Ingredients:

  • 1 cup (190g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (or water)
  • 1/4 teaspoon salt
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 8 ounces (225g) halloumi cheese, cut into 1/4-inch thick slices
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (120g) cucumber, diced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (60g) red onion, thinly sliced
  • 1/2 cup (50g) crumbled feta cheese
  • 2 tablespoons (loosely packed) fresh parsley, chopped
  • Optional: a handful of fresh mint leaves, chopped

Instructions:

  1. Combine quinoa, broth, and salt in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until liquid is absorbed. Fluff with a fork and let cool slightly.
  2. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper.
  3. Preheat grill pan or grill to medium-high heat. Grill halloumi slices for 2-3 minutes per side, or until golden brown and slightly softened.
  4. In a large bowl, combine cooked quinoa, tomatoes, cucumber, olives, red onion, and feta cheese.
  5. Pour vinaigrette over the salad and toss gently to coat.
  6. Top the salad with grilled halloumi slices.
  7. Sprinkle with fresh parsley and mint (if using).
  8. Serve Immediately