#1 Cook quinoa according to package instructions. Let cool slightly or completely #2 Heat a grill pan or non-stick skillet over medium-high heat. Lightly brush halloumi slices with olive oil and grill for 2–3 minutes per side, until golden brown. Set aside #3 In a small bowl or jar, whisk together balsamic vinegar, olive oil, Dijon (if using), honey, salt, and pepper until emulsified #4 In a large bowl, combine lettuce, quinoa, cherry tomatoes, cucumber, and onion. Drizzle with the dressing and toss gently #5 Top with warm grilled halloumi slices and serve immediately.