Place quinoa and 1 cup water in a microwave-safe bowl. Cover and cook on high for 5 minutes. Remove bowl from microwave, stir, cover and cook for a further 2 minutes. Stand, covered, for 5 minutes, then fluff with a fork.
Meanwhile, heat 1 tbs oil in a medium frying pan over medium- high heat. Add haloumi and cook for 1 minute on each side or until golden brown and crispy. Remove from pan and set aside.
Return pan to medium-high heat. Add capers and cook for 30 seconds or until crispy. Add currants, lemon juice and honey, then cook, stirring, for a further 30 seconds or until combined. Turn off heat, add remaining oil and stir to combine.
Toss together quinoa, nectarine and spinach. Serve haloumi alongside salad, drizzled with dressing and scattered with almonds.