Mediterranean Quinoa Salad with Halloumi

Rinse quinoa thoroughly under cold water. Combine quinoa and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While quinoa cooks, prepare the halloumi. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add halloumi slices and cook for 2-3 minutes per side, until golden brown and slightly crispy.

In a large bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, sliced red onion, and chopped fresh parsley.

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.

Add the grilled halloumi to the quinoa and vegetable mixture. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for later.