Quinoa Tabbouleh Salad with Grilled Halloumi

Ingredients

• 1 cup uncooked quinoa (rinsed very well)
• 1 ¾ cups water
• 1 ¼ tsp Kosher salt, divided
• 1 cup cucumber (or to taste) (unpeeled, seeds removed, small diced)
• 1 ½ cups cherry tomatoes (quartered) (seeds partially removed and drained in a colander)
• 1 cup green onions (sliced) (green and white parts)
• 1 cup flat leaf (Italian) parsley (finely chopped)
• ½ cup mint leaves (finely chopped)
• 1 ½ tsp Kosher salt (divided)
• 3 T lemon juice
• 3 T extra virgin olive oil
• ½ tsp Baharat seasoning (optional) (can substitute equal parts paprika, cumin and cinnamon OR ground cumin.)
• ½ tsp ground black pepper
• 1 package halloumi or feta cheese (cut into ¼ inch slices)
• 4 pita breads (small) (can substitute 2 large pitas)

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