Mediterranean Quinoa Bowl with Grilled Halloumi

Rinse the quinoa thoroughly under cold water.

In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.

While the quinoa is cooking, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, and slicing the red onion.

In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and mint.

In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.

Grill the halloumi slices over medium heat for 2-3 minutes per side, or until golden brown and slightly softened.

Pour the dressing over the quinoa mixture and toss to combine.

Divide the quinoa salad into four bowls and top each with grilled halloumi slices. Serve immediately.