Cook the quinoa according to package instructions, usually about 15 minutes in boiling water. Once tender and fluffy, remove from heat and let it cool.

Slice the zucchini into even rounds and pat them dry with a clean towel. Heat a skillet with olive oil and sauté the zucchini for 2-3 minutes on each side until golden brown.

In a small bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper. Whisk until emulsified.

Slice the halloumi cheese and cook in the same skillet for about 2 minutes on each side until golden brown.

Layer the cooked quinoa, crispy zucchini slices, and halloumi in a bowl. Drizzle with the dressing.

Serve warm and enjoy your Greek Grain Bowl!