Boil the rinsed quinoa for 10 minutes in double the amount of water with a pinch of salt and let it cool completely. Cut the cucumber, onions and avocado, immediately pour juice from half a lemon (to prevent browning) and add a pinch of salt, black pepper, olive oil (2 tablespoons). Mix with cooled quinoa.
Fry the cleaned clove of garlic and cherry tomatoes in a pan with the heated remaining olive oil (2 Tbsp) so that they soften and become visibly browned, but at the same time they do not lose their shape. After 8-9 minutes, add a pinch of salt, a pinch of oregano and let the tomatoes cool.
Fry the diced bread in the same pan. First, it drinks the juice from the tomatoes and after 4-5 minutes, when he is visibly toasted, let the bread cool down as well.
Wipe the pan with a paper napkin and immediately dry-fry the halloumi cheese cut into cubes. Fry on at least two sides, for a total of 2-3 minutes or until the cheese turns golden.
Serve in separate layers or mix everything right before serving. Decorate the portions with freshly chopped parsley.
(Note: if you plan to layer the salad in lunch boxes or containers, put the green part first, then the toasted bread, tomatoes and make the last layer of grilled cheese.)
ingredients:
cherry tomatoes 400g
cucumber 1 pc
avocado 1 pc
spring onion 2 pcs
lemon 1/2 pc
garlic 1 clove
olive oil 4 tbsp
quinoa 70 g
halloumi cheese 220 g
bread 2 slices
salt, black pepper, dried oregano, parsley
servings: 4 preparation time: 40 min