Halloumi Salad Bowl

1. Cook quinoa according to package instructions, using bone broth or veggie broth for added nutrition and flavor.
2. Slice the halloumi and pan-fry it in high-heat avocado oil for 2-3 minutes on each side until golden.
3. For the Shallot Balsamic Vinaigrette, whisk together the very finely minced large shallot, juice of 1 large lemon, 1/4 cup balsamic vinegar, 1/2 cup extra-virgin olive oil, 1 teaspoon Dijon, 1 teaspoon honey, and sea salt and coarse black pepper to taste.
4. Prepare the vegetables: finely cube 1/2 red onion, cube 4 small mini cukes or Persian cucumbers, core and cube 1 avocado (slice just before serving if making ahead), and halve 1.5 cups cherry tomatoes.
5. Assemble the salad bowl by combining cooked quinoa, pan-fried halloumi, red onion, cucumbers, avocado, and cherry tomatoes. Garnish with a handful of chopped cilantro, dill, or basil.
6. Drizzle with Shallot Balsamic Vinaigrette just before serving.
7. The assembled salad can be refrigerated for 3-4 days. If preparing ahead, do not slice the avocado or add the balsamic vinaigrette until minutes before serving to maintain freshness.