Hearty Halloumi Quinoa Rainbow Bowl!🌈🥗🥑

1. Cook quinoa according to package instructions. For added nutrition and flavor, consider cooking it in bone broth or veggie broth.
2. Slice the halloumi and pan-fry it in high-heat avocado oil for approximately 2-3 minutes on each side until golden.
3. Cube the red onion, mini cucumbers, and avocado. Halve the cherry tomatoes.
4. To prepare the Balsamic Vinaigrette, whisk together the juice of one large lemon, 1/3 cup balsamic vinegar, sea salt, coarse black pepper, 2-3 tablespoons extra virgin olive or avocado oil, and an optional 1 teaspoon of honey until well combined.
5. Assemble all prepared ingredients in a bowl.
6. Garnish with chopped cilantro, dill, or basil.
7. Serve immediately. The bowl can be refrigerated for a maximum of 3-4 days. If preparing ahead, do not slice the avocado or add the balsamic vinaigrette until minutes before serving to ensure freshness.