Wash quinoa thoroughly in a small-holed sieve.
Place quinoa in saucepan and cover with 4 cups of water, then add salt.
Place saucepan on high heat until water begins to boil, then lower heat to a simmer, cover saucepan, and cook for approx. 15 mins.
Remove pan from heat, and tip quinoa into sieve, and place on top of saucepan, drizzle with a little olive oil, toss, and then place cover on top of sieve, and set aside.
Heat 1 tbsp of olive oil in skillet or sauté pan then add garlic
Sauté garlic until golden brown, then remove from oil and drain on a paper towel.
Add asparagus and sauté on medium for approx. 4 mins. Remove from oil and set aside.
Heat grill pan on high till very hot, then carefully place halloumi slices in pan and cook undisturbed for approx. 1 1/2 minutes, then flip and cook the other side for the same amount of time.
Serve immediately - split ingredients into four equal portions, and pile them on top of one another.
First asparagus, quinoa, garlic, halloumi, and then finally sprinkle with pomegranate arils.