Ingredients:

  • 1 cup (190g) quinoa, rinsed well
  • 2 cups (473ml) water or vegetable broth
  • Pinch of salt
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 tablespoons (30ml) chopped fresh parsley
  • 1 tablespoon (15ml) chopped fresh mint
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 English cucumber, diced
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/4 cup (35g) Kalamata olives, pitted and halved
  • 1/4 cup (40g) crumbled feta cheese (optional)
  • 1/4 cup (25g) red onion, thinly sliced
  • 8 ounces (225g) halloumi cheese, sliced into 1/4-inch thick pieces

Instructions:

  1. Rinse the quinoa, then combine it with water/broth and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until all the liquid is absorbed (about 15 minutes). Fluff with a fork and let cool slightly.
  2. Whisk together all dressing ingredients in a small bowl.
  3. Dice the bell peppers, cucumber, and halve the cherry tomatoes. Slice the olives and red onion.
  4. Preheat a grill pan or skillet over medium-high heat. Grill or pan-fry the halloumi slices until golden brown and slightly softened (about 2-3 minutes per side).
  5. In a large bowl, combine the cooked quinoa, diced vegetables, olives, feta (if using), and red onion. Pour the dressing over the salad and toss gently to combine.
  6. Top the salad with the grilled halloumi slices.
  7. Portion into containers and chill for easy meal prep.