Heat 1 tbsp olive oil in a deep non-stick pan, add quinoa and saute till golden. Add vegetable stock, salt, crushed peppercorns and mix well. Cover and cook till the quinoa is fully done.
Cut capsicum and onion into ½ inch pieces.
Heat ½ tbsp olive oil in a non-stick grill pan, add onion and capsicum pieces, salt and crushed peppercorns and sauté till soft. Transfer into a large bowl. Place the grill pan back on heat, add remaining olive oil.
Cut cottage cheese into half inch thick slices and place them on the hot grill pan, sprinkle salt and pepper and grill, turning sides, till grill marks appear all around.
Add pickled jalapenos to the bowl of onion and capsicum.
Roughly chop parsley sprigs.
Add the quinoa to the same bowl. Add lemon juice and parsley and mix well.
Transfer the salad onto a serving plate, top with grilled cottage cheese slices and serve immediately.