Quinoa Tabbouleh with Grilled Halloumi

Instructions

1. 1Place the 1 cup of Quinoa in a medium pot with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes to allow the quinoa to steam. Fluff the quinoa with a fork and let it cool completely.
2. 2While the quinoa cools, prepare the vegetables. Finely chop the 1 cup of Parsley and the 0.5 cup of Mint. Peel and finely dice the 1 medium Cucumber. Finely dice the 2 medium Tomatoes. Finely dice the 0.25 medium Red onion.
3. 3In a large bowl, combine the cooled 1 cup of Quinoa, the chopped 1 cup of Parsley, the chopped 0.5 cup of Mint, the diced 1 medium Cucumber, the diced 2 medium Tomatoes, and the diced 0.25 medium Red onion.
4. 4In a small bowl, whisk together the 0.25 cup of Lemon juice, the 0.25 cup of Olive oil, and salt and pepper to taste. Pour this dressing over the quinoa mixture and toss gently to combine everything evenly.
5. 5Prepare the grill for cooking. Preheat your grill to medium-high heat, which is approximately 204.4-232.2°C (200-230°C).
6. 6Slice the about 225 g of Halloumi cheese into 1.27 cm thick pieces. Place the halloumi slices on the preheated grill. Grill for 2-3 minutes per side, until the halloumi is golden brown and has grill marks, and is slightly softened.
7. 7Serve the prepared quinoa tabbouleh in bowls, topped with the warm grilled about 225 g of Halloumi cheese.

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