Cook the quinoa:
Rinse the quinoa under cold water. Cook with double the amount of water (about 120 ml), bring to a boil, then reduce heat and simmer for 12–15 minutes or until fluffy. Season with salt, pepper, lemon juice, and fresh herbs.

Grill the halloumi:
Heat olive oil in a non-stick pan. Grill the halloumi slices for 2–3 minutes per side until golden brown and crispy on the outside.

Boil the eggs:
Place eggs in boiling water for 8–9 minutes for firm yolks. Cool in cold water, then peel.

Prepare the avocado:
Slice half an avocado, season with salt, pepper, and a touch of lemon juice. Add chili flakes if desired.

Assemble your plate:
Place a bed of quinoa, top with the grilled halloumi. Arrange the sliced avocado and halved boiled eggs on the side. Garnish with extra herbs or a drizzle of olive oil.