Midsummer Market Salad

For salad:

1/2 cup quinoa, dry

16 ounces halloumi cheese

2 fresh ears corn, husks removed

1 Tbsp. avocado oil

5 oz. package spring mix greens

2 ripe peaches or nectarines sliced

1 English cucumber, sliced

1/4 cup pepitas (pumpkin seeds)

3 Tbsp. hemp hearts

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For dressing:

1/2 cup extra-virgin olive oil

1/3 cup white balsamic vinegar

1 Tbsp. maple syrup

1 tsp. dijon mustard

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1/4 tsp. garlic powder

1. Start by preparing the quinoa. In a medium sauce pan, bring 1 cup water to boil. Add the quinoa, cover, and reduce heat to low. Simmer for 15 minutes, then remove from heat and let stand for 5 minutes. Remove the lid, and fluff the quinoa with a fork. Let the cooked quinoa cool while you prepare the rest of the salad.
2. Next, prepare the halloumi and corn for grilling. Brush the halloumi and shucked corn all over with avocado oil and sprinkle with salt and pepper. Place the halloumi and corn on a medium-hot grill, and grill until the halloumi gets golden brown grill marks and the corn begins to char lightly. Set aside while you prepare the rest of the salad.
3. Assemble the spring mix greens, sliced nectarines and cucumber in a large salad bowl or on a large serving platter. 
4. Next, scatter the cooked, cooled quinoa evenly over the salad.
5. Once the corn is cool enough to handle, cut the kernels off the cob and scatter them over the top of the quinoa and salad. 
6. Slice the grilled halloumi into thin strips and arrange over the salad. 
7. Sprinkle the pepitas and hemp hearts over the top of the salad.
8. Finally, combine all the dressing ingredients in a medium bowl and whisk until combined (or add them all to a jar and shake vigorously to combine). Drizzle the dressing over the salad. 
9. Serve immediately, at room temperature. If you’re not planning to consume the entire salad in one sitting, serve the dressing on the side so that any leftover greens don’t wilt in the refrigerator.