Israeli Salad with Quinoa and Grilled Halloumi

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 medium Cucumber
• 2 medium Tomato
• 1/4 medium Red Onion
• 1/2 medium Bell Pepper (yellow or orange)
• 1/4 cup Fresh Parsley
• 1/4 cup Fresh Mint
• 8 ounces Halloumi Cheese
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Measure the 1 cup of quinoa into a fine-mesh sieve and rinse it under cold running water until the water runs clear. Place the rinsed 1 cup of quinoa in a medium saucepan and add the 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed. Remove the saucepan from the heat and let it stand, covered, for 5 minutes to allow the quinoa to steam. Fluff the quinoa with a fork and set aside to cool completely.
2. 2While the quinoa is cooling, prepare the vegetables. Cut the 1 medium cucumber into 1/2-inch cubes. Cut the 2 medium tomatoes into 1/2-inch cubes. Finely chop the 1/4 medium red onion. Cut the 1/2 medium bell pepper into 1/2-inch pieces. Chop the 1/4 cup fresh parsley and the 1/4 cup fresh mint.
3. 3Once the quinoa has cooled, place it in a large mixing bowl. Add the diced cucumber, diced tomatoes, chopped red onion, chopped bell pepper, chopped parsley, and chopped mint to the bowl with the quinoa.
4. 4Slice the 8 ounces of halloumi cheese into 1/4-inch thick pieces.
5. 5Heat a grill pan or an outdoor grill to medium heat, about 350°F (175°C).
6. 6Place the 1/4-inch thick halloumi slices onto the hot grill. Grill for 2-3 minutes per side, until the halloumi is golden brown and has grill marks, and feels slightly softened.
7. 7While the halloumi is grilling, prepare the dressing. In a small bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
8. 8Add the grilled halloumi slices to the large mixing bowl with the quinoa and vegetables. Pour the prepared dressing over the salad. Gently toss all the ingredients together to combine.
9. 9Serve the Israeli salad immediately, or cover the bowl and chill it in the refrigerator for later.

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