Hearty Halloumi Quinoa Salad Bowl

1. Cook quinoa according to package instructions, using bone broth or vegetable broth for added flavor if desired.
2. Slice the halloumi and pan-fry it in high-heat avocado oil for 2-3 minutes on each side until golden.
3. Cube the red onion, mini cucumbers, and avocado. Halve the cherry tomatoes.
4. Prepare the Balsamic Vinaigrette: whisk together the juice of 1 large lemon, 1/3 cup balsamic vinegar, sea salt and coarse black pepper to taste, 2-3 tablespoons extra virgin olive or avocado oil, and 1 teaspoon honey (optional).
5. Assemble the salad by combining the cooked quinoa, pan-fried halloumi, cubed red onion, cucumbers, avocado, and halved cherry tomatoes in a large bowl. Garnish with chopped cilantro, dill, or basil.
6. Dress with the Balsamic Vinaigrette just before serving. The salad can be prepped ahead of time, but add the sliced avocado and vinaigrette minutes before serving to maintain freshness. Keep refrigerated for up to 3-4 days.