Add the water and quinoa to a sauce pan and bring it to a boil over medium high heat. Reduce the heat and simmer for about 15 minutes until most of the water has been absorbed. Add more water if needed while cooking.
When the quinoa is ready, the curly grain will have been released from the seed. Drain off any excess water and set aside.
Preheat the over to 350 degrees F.
Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they’re golden and fragrant. Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins then roughly chop the nuts.
To cook the halloumi, place a large cast-iron pan or grill pan over high heat. Turn the heat down to medium and add one tablespoon of olive oil into the pan swirling it to coat the bottom evenly. Add the cheese slices into a single layer.
When the underside is golden brown, about 1 minute, flip the slices and cook on the other side for another minute until golden brown. Remove the cheese slices and place them on a prep plate.
Cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds. Set the cut orange slices aside on a prep plate.
To make the dressing, in a small bowl, whisk together the remaining olive oil and lemon juice. Season with salt and pepper to taste. Keep in mind that the halloumi will be salty so you don’t need to add as much salt.
When ready to serve, divide the quinoa between two plates. Add the blood orange slices and halloumi slices. Top with pomegranate seeds, chopped hazelnuts, and mint leaves and drizzle the dressing over the salad.