In a large saucepan, over medium-high heat, bring the vegetable broth to a boil. Add the quinoa and simmer for about 10-12 minutes. Drain, rinse and set aside.
Cut the zucchini lengthwise into 8 slices (or into circles), drizzle with olive oil, season well and sprinkles with 1 teaspoon of the cumin. Roast for about 25 minutes on a baking sheet.
Whisk the lemon juice and vinegar with 3 tablespoons of the olive oil and stir through the quinoa. Season well.
Towards the end of the zucchini cooking time, prepare the halloumi (or a firm tofu, for the vegan version of the dish). Sprinkle the remaining cumin over the halloumi slices and cook for about 3-4 minutes on each side.
To serve, stir the zucchini into the quinoa, along with the chopped herbs and toasted pine nuts. Top with the hot halloumi and enjoy! It is so easy, fresh, healthy and tasty!