Step 1

In a medium bowl, whisk together red wine vinegar, sugar, garlic, red pepper flakes, and a dash of salt and pepper. Add cucumber and scallion and toss to combine. Cover and let stand.

Step 2

Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff quinoa with a fork and spread on a parchment-lined baking sheet to cool.

Step 3

In a large bowl, whisk together olive oil and 2 teaspoons lemon juice. Add cooled quinoa, parsley, mint, and lettuce to the bowl and toss to coat.

Step 4

Heat a grill pan or skillet over medium heat (no oil) and grill the halloumi until golden, about two minutes on each side. (Cheese can also be grilled in a panini press.) When done, squeeze a little lemon juice over the cheese.

Step 5

Arrange quinoa salad on two plates and top with the halloumi and cucumbers (without liquid).

Step 6

Can make up to a day ahead and refrigerate. For best texture, add the lettuce and grill the halloumi just before serving.