Halloumi and Quinoa Salad
Nutrition per serving
| Calories | 841 kcal |
| Protein | 36.2 g |
| Carbs | 68.1 g |
| Fats | 48.2 g |
| Saturated Fat | 21.1 g |
| Monounsaturated Fat | 12 g |
| Polyunsaturated Fat | 4.8 g |
| Sugars | 5.2 g |
| Fiber | 13.4 g |
| Sodium | 1,080 mg |
Ingredients
| Quinoa | |
| Halloumi | |
| Romaine Lettuce | |
| Tomatoes, Red, Ripe | |
| Red Onion | |
| Avocado | |
| Olive Oil |
1. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring a cup of lightly salted water to boil. Add 1/2 cup of quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid is absorbed and the quinoa is tender. Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.
2. Cut the halloumi into slices, then place onto a dry frying pan. Cook for 2 minutes on each side.
Make the salad by adding the lettuce, tomato and red onion into a bowl. Dice the avocado and add on top.
Make the salad by adding the lettuce, tomato and red onion into a bowl. Dice the avocado and add on top.
3. Place the quinoa and halloumi slices on top of the salad and drizzle over the olive oil with a pinch of salt and black pepper.