In a medium saucepan, combine the quinoa and 2 cups of water with a pinch of salt. Bring to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let simmer for 15 minutes, or until the liquid is fully absorbed.
yum!Method
Remove from heat, let it sit covered for 15 minutes, then fluff it with a fork. Let it cool completely before assembling the salad (to keep the veggies and halloumi fresh and crisp).
While the quinoa cools, finely dice your red, orange and yellow bell peppers, cucumber, and halloumi. The key to this salad is the uniform, tiny dice (aim for about the size of a pea or slightly larger so it incorporates beautifully with the quinoa).
Finely chop the fresh coriander and roughly chop the dried cranberries if they are on the larger side.
In a small jar or bowl, combine the extra-virgin olive oil, fresh lemon juice and Dijon mustard, and salt and pepper. Whisk vigorously or close the jar and shake it until the dressing emulsifies and becomes slightly thick and creamy or even use your immersion blender if you have one.
In a large mixing bowl, combine the cooled quinoa, the colorful chopped bell peppers, cucumbers, tiny halloumi cubes, cranberries, and chopped coriander.
Drizzle the lemon mustard vinaigrette over the salad. Toss everything together thoroughly so every grain of quinoa and tiny bit of veggie is evenly coated.
