Prepare the quinoa: put it in a fine mesh strainer, rinse under running cold water rubbing the seeds with each other with your fingers (for at least 1 minute) and drain well. Heat a drizzle of olive oil in a pot over a medium heat and fry the drained quinoa for about 1 minute till the rest of water evaporates. Add water, two pinches of salt and bring to boil. Lower the heat and cook covered for approx. 15 minutes. Take it out from the heat and let it rest covered for 5 minutes more. Fluff the quinoa with a fork. The quinoa has to be dry, in case there is still some water left, transfer it to a strainer and let it drain thoroughly.

Wash and dry the parsley leaves, chop them very thinly.

Cut the tomatoes into 0.5-1 cm cubes.

In a bowl mix all the ingredients except for halloumi, season well.

Cut the halloumi into approx. 1.5 cm slices, fry them in a non-stick frying pan till golden (it will take approx. 5-7 minutes)

Divide the salad into two bowls and arrange the halloumi slices on top.