Bring a pot of salted water to the boil. Bring a full kettle to the boil.
Cook quinoa. Cook quinoa in pot of boiling water for about 15 minutes, until tender. Drain well.
Prep & cook broccoli & asparagus. Place broccoli and asparagus in a heat-proof bowl with a pinch of salt and cover with boiling water. Cover and leave to cook for 3–4 minutes, until just tender. Drain well.
Cook haloumi. Heat 1/4 tsp oil in a non-stick fry-pan on medium-high heat. Cook haloumi for 1–2 minutes each side, until golden.
Make lemon dressing. Combine ingredients in a small bowl and season.
Prep & build bowls. Arrange leaves, quinoa, greens, avocado and haloumi in bowls or lunch containers and season. Drizzle with lemon dressing.