Warm Quinoa Salad with Grilled Halloumi

Start by rinsing the quinoa under cold water. This simple step removes the natural coating on the quinoa that can make it taste bitter, so do not skip it!

Over medium heat, simmer the quinoa in a saucepan with the vegetable broth. Let it cook for 15-20 minutes, until quinoa absorbs all the broth and becomes fluffy. I've found using broth instead of water gives the quinoa an extra flavor boost.

While your quinoa is cooking, slice your halloumi into 1/4 inch-thick pieces.

Heat the olive oil in a grill pan over medium heat. Add the halloumi slices and cook for 2 minutes each side. The cheese should have beautiful grill marks and a nice golden color but still hold its shape. Halloumi cheese doesn't melt like most cheeses due to its high melting point, so it is perfect for grilling or frying.

Now, it's time to chop your cucumber, cherry tomatoes, red onion, parsley, and mint.

Once the quinoa cools slightly, add it to a large salad bowl along with your chopped veggies and herbs.

Grate in the lemon zest, then squeeze in the juice. Season with a bit of salt and pepper. I've noticed fresh lemon zest and juice really equalizes the saltiness of the halloumi and brings out the flavors of the salad.

Finally, gently toss the salad so all the elements combine, and everything is uniformly dressed.

Top with the grilled halloumi just before serving — this way, the halloumi remains warm and deliciously crispy on the edges.