Boil the rinsed quinoa for 10 minutes in double the amount of water with a pinch of salt and let it cool completely. Cut the cucumber, onions and avocado, immediately pour juice from half a lemon (to prevent browning) and add a pinch of salt, black pepper, olive oil (2 tablespoons). Mix with cooled quinoa.
Fry the cleaned clove of garlic and cherry tomatoes in a pan with the heated remaining olive oil (2 Tbsp) so that they soften and become visibly browned, but at the same time they do not lose their shape. After 8-9 minutes, add a pinch of salt, a pinch of oregano and let the tomatoes cool.
Fry the diced bread in the same pan. First, it drinks the juice from the tomatoes and after 4-5 minutes, when he is visibly toasted, let the bread cool down as well.
Wipe the pan with a paper napkin and immediately dry-fry the halloumi cheese cut into cubes. Fry on at least two sides, for a total of 2-3 minutes or until the cheese turns golden.
Serve in separate layers or mix everything right before serving. Decorate the portions with freshly chopped parsley.
(Note: if you plan to layer the salad in lunch boxes or containers, put the green part first, then the toasted bread, tomatoes and make the last layer of grilled cheese.)

cherry tomatoes 400g
cucumber 1 pc
avocado 1 pc
spring onion 2 pcs
lemon 1/2 pc
garlic 1 clove
olive oil 4 tbsp
quinoa 70 g
halloumi cheese 220 g
bread 2 slices
salt, black pepper, dried oregano, parsley

servings: 4  preparation time: 40 min