Begin by cooking your quinoa according to package instructions. I like to do this in a rice cooker with a 2:1 ratio of water to quinoa, but any method works! When it's finished, set it to the side to cool to room temperature.

While the quinoa is cooking, add ¾ cup of cilantro to a blender, reserving the rest. Add 1 jalapeño, one can of coconut milk, 3 tablespoons of lemon juice, one teaspoon of cumin, one teaspoon of salt, and blend until it is a smooth, light green dressing. Taste and season with salt as preferred. Set this aside.

Thinly slice the summer squash and add it to a large bowl. Cut the corn kernels from the ears of corn and set them in the same bowl.

Thinly slice the sweet bell pepper and quarter the cherry tomatoes. Set those aside.

Cut the halloumi into bite-sized cubes.

Set a pan over medium heat and add a tablespoon of olive oil, just enough to coat the surface. Add the halloumi and let it cook, untouched, until it is golden and sizzling on one side, about 3-4 minutes. Use a spatula to flip the halloumi and let it continue to cook, browning on all sides, another 3-4 minutes.

When the halloumi has browned, add in the corn and squash. Season with a few large pinches of salt and cook, stirring often, for 7-9 minutes, or until the squash has softened and the corn is taking on a bit of color.

Add the cooked vegetables and halloumi to a large bowl with the quinoa. Let this cool to room temperature for 10-15 minutes (or else the other veg risks getting soggy).

When the quinoa salad has cooled, add the pepper and tomatoes, plus the reserved cilantro. Mix everything together.

Top each serving with a healthy amount of the dressing (nearly ½ cup per bowl), but if you are saving it for meal prep, store the salad and the dressing in separate containers. Serve and enjoy!