Rinse 1 cup of quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then cover and simmer for about 15 minutes.

Slice 8 ounces of halloumi cheese into thick pieces. Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook halloumi for 3-4 minutes on each side until golden brown.

Halve 1 cup of cherry tomatoes, dice 1 cucumber, and slice 1/4 red onion. Combine with 1/2 cup of Kalamata olives in a mixing bowl.

In a small bowl, whisk together the juice of 1 lemon and 2 tablespoons of olive oil. Season with salt and pepper. Drizzle over the vegetable mixture and toss to coat.

Assemble the bowl with quinoa at the base, topped with the vegetable mixture and followed by the crispy halloumi slices.