Hearty and Fresh Halloumi Quinoa Bowl

Cook the 200 gram package of quinoa according to package instructions, ideally using bone broth or veggie broth for added nutrition and flavor. Slice the 200 gram package of halloumi and pan-fry for approximately 2-3 minutes on each side using high-heat avocado oil until golden. Finely cube 1/2 red onion, cube 4 small mini cukes or Persian cucumbers, slice and then cube 1 avocado, and halve 1.5 cups cherry tomatoes. For the Balsamic Vinaigrette, mix or whisk well the juice of 1 large lemon, 1/3 cup balsamic vinegar, sea salt and coarse black pepper to taste, 2-3 Tbsp extra virgin olive or avocado oil, and 1 teaspoon honey (optional). Assemble all cooked and prepared ingredients into a bowl. Keep refrigerated for a maximum of 3-4 days. If preparing ahead of time, do not slice the avocado or add the balsamic vinaigrette until minutes before serving to maintain freshness.