1. In a small bowl, combine the salad dressing ingredients.
2. Add the quinoa, kale, red onion and almonds to a large bowl. Drizzle over the dressing and toss to combine.
3. Heat a large skillet on medium-high heat. Add the olive oil and cook the halloumi with the large, flat side facing down for 1 minute, turning once halfway.
4. Serve salad topped with halloumi and lemon wedges.

How to cook perfect quinoa:

Microwave:

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

Stovetop:

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