Grilled halloumi & quinoa salad

For ➋ (as main dish) or ➍ (as side dish)
2 ts red wine vinegar
½ ts sugar
1 small clove garlic, chopped
⅛ ts red pepper flakes
kosher salt & freshly ground black pepper
1 Persian cucumber or ½ regular cucumber, peeled & diced
1 scallion, chopped
100 g quinoa, rinsed & drained
20 cl water
2 tbs extra virgin olive oil
½ lemon
4 tbs chopped flat-leaf parsley
2 tbs chopped mint
3 handfulls of lettuce leaves, arugula, or other salad greens
200-250 halloumi cheese, cut into 8 slices

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.
Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 m, or until all liquid is absorbed. Remove from heat and let stand for 5 m. Fluff quinoa with a fork and spread on a parchment-lined baking sheet to cool.
In a large bowl, whisk together olive oil and 2 ts lemon juice. Add cooled quinoa, parsley, mint, and lettuce to the bowl and toss to coat.
Heat a grill pan or skillet over medium heat (no oil) and grill the halloumi until golden, about 2 ms on each side. When done, squeeze a little lemon juice over the cheese.
Arrange quinoa salad on 2 plates and top with the halloumi and cucumbers (without liquid).
Serve with a glass of iced tea.

*Add a stock cube.
**Make up to a day ahead and refrigerate. Add the lettuce and grill the halloumi just before serving.