Chop the red onion and red peppers, then add to a large pan with 1 tablespoon of the olive oil. Cook on a medium heat for 3 minutes until starting to soften.

Add the quinoa and cook for a further 30 seconds, then pour in the vegetable stock. Bring to the boil and allow to simmer for 10-15 minutes until the water has been absorbed.

Meanwhile, preheat the oven to 200 degrees celsius. Line a baking tray with baking paper. Slice the halloumi into pieces 1cm thick. Lay them on the tray and bake in the oven for 10 minutes until golden.

When the quinoa is cooked, add the zest and the juice of the lemon and the chopped parsley. Serve the quinoa topped with slices of the halloumi.