Add 1 tablespoon of the olive oil to the skillet. When the oil looks glossy, add the halloumi in a single layer.

Cook the halloumi for 2 to 3 minutes, until the underside is deep golden. Turn the pieces and cook for 1 to 2 minutes more, until the second side is golden too.

Transfer the halloumi from the skillet to a plate. Set the plate near the stove for later.

Add the remaining 1 tablespoon olive oil to the same skillet. Put the zucchini into the skillet and spread it out as evenly as you can.

Cook the zucchini over medium-high heat for 4 minutes, stirring once or twice, until some pieces have browned edges and the zucchini has started to soften.

Add the white and light green parts of the scallions to the skillet. Cook for 1 minute, stirring, until they smell fragrant and look slightly softened. Keep the dark green tops for the end.

Add the cherry tomatoes and the tomato paste to the skillet. Stir well so the paste starts to coat the vegetables.

Cook the tomatoes for 4 to 5 minutes, stirring often and pressing some of them with the back of a spoon, until many have burst and the pan looks juicy and lightly saucy.

Add the rinsed quinoa to the skillet. Stir for 1 minute so the grains are coated with the tomato mixture.

Pour the vegetable broth into the skillet. Add salt and black pepper to taste, then raise the heat and bring the liquid to a full boil.

When the liquid is boiling, cover the skillet with the lid and turn the heat to low. Cook for 15 minutes, until the quinoa is tender and most of the broth is absorbed.