• In a small bowl, combine the salad dressing ingredients.
• Add the quinoa, kale, red onion and almonds to a large bowl. Drizzle over the dressing and toss to combine.
• Heat a large, heavy-based frying pan over medium–high heat. Spray with olive oil and cook the halloumi with the large, flat side facing down for 1 minute, turning once halfway.
• Serve salad topped with halloumi and lemon wedges.

How to cook perfect quinoa

• Choose to cook your quinoa either in the microwave or on the stovetop.

Microwave

• Rinse 200 g (1 cup) of quinoa in water and drain.
• Add the quinoa and 500 ml (2 cups) of water to a microwave-safe dish. Cover.
• Cook on high for 5 minutes. Stir. Cook for another 2 minutes.
• Allow to stand until cool. Leave the lid on. The quinoa will slowly absorb the remaining water.
• The quinoa is cooked when the grain turns translucent, and the germ of the kernel spirals out.

Stovetop

• Rinse 200 g (1 cup) of quinoa in water and drain.
• Add the quinoa and 500 ml (2 cups) of water to a saucepan.
• Bring to the boil, stir once and reduce to a simmer.
• Cover and cook for 15 minutes.
• Remove from the heat and allow to sit, covered, for a further 10 minutes.
• Remove the lid, fluff the quinoa using a fork and serve.
• The quinoa is cooked when the grain turns translucent, and the germ of the kernel spirals out.