Bring to a boil, reduce heat, cover, and simmer until tender, about 12 minutes. Drain any excess water.
Preheat oven to 350 F. Place quinoa on baking sheet and toss with paprika. Bake for 25 minutes, stirring a couple of times, or until crispy. Remove from oven and let cool.
Divide salad greens, mint, Peppadew peppers, and strawberries among serving plates. Whisk together oil, lemon juice, parsley, capers (if using), garlic, and pepper.
Preheat grill to medium-high. Brush halloumi with olive oil. Cook slices for about 1 1/2 minutes per side, or until golden. Alternatively, pan-sear halloumi in greased hot skillet for 1 to 2 minutes per side.
Place halloumi on salad and drizzle dressing over top. Garnish with quinoa crumbs.
Come stone fruit season, you can swap out the strawberries in this Grilled Cheese Salad for juicy peach slices. If you can’t locate fiery-sweet Peppadew peppers, use roasted red peppers.
Grilled Cheese Salad
Amount Per Serving
Calories 399Calories from Fat 261
% Daily Value*
Total Fat 29g45%
Saturated Fat 9g45%
Total Carbohydrates 24g8%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.