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Grilled Halloumi and Quinoa Salad
Grilled Halloumi and Quinoa Salad

Grilled Halloumi and Quinoa Salad
A refreshing and protein-rich salad featuring grilled halloumi, quinoa, and a variety of fresh vegetables.
Grilled Halloumi and Quinoa Salad

This meal provides a balanced intake of protein, carbohydrates, and vegetables to support energy levels and muscle recovery during cycle training.

Ingredients:
1
Servings
  • 100
    g
     quinoa
  • 100
    g
     halloumi
  • 100
    g
     cherry tomatoes
  • 50
    g
     cucumber
  • 0.5
    item
     red onion
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 10
    g
     mint leaves
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Grilled Halloumi and Quinoa Salad
Instructions:
  1. Rinse the quinoa under cold water and cook it in a pot with double the amount of water for about 15 minutes until fluffy.
  2. Slice the halloumi into thick pieces and grill on a hot pan for about 2 minutes on each side until golden brown.
  3. Chop the cherry tomatoes, cucumber, and red onion into small pieces.
  4. In a large bowl, combine the cooked quinoa, grilled halloumi, cherry tomatoes, cucumber, and red onion.
  5. Drizzle with olive oil and lemon juice, then toss gently to combine.
  6. Garnish with fresh mint leaves before serving.
Nutrition Per Serving 440 g Per 100g
Energy 506 kcal 115 kcal
Protein 38.4 g 8.7 g
Fibre 4.7 g 1.1 g
Salt 2.5 g 0.6 g
Sugar 5.9 g 1.3 g
Carbohydrates 33.5 g 7.6 g
Fat 30.2 g 6.9 g
  • 100
    g
     quinoa
  • 100
    g
     halloumi
  • 100
    g
     cherry tomatoes
  • 50
    g
     cucumber
  • 0.5
    item
     red onion
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 10
    g
     mint leaves
1
Servings
0

Rinse the quinoa under cold water and cook it in a pot with double the amount of water for about 15 minutes until fluffy.

Slice the halloumi into thick pieces and grill on a hot pan for about 2 minutes on each side until golden brown.

Chop the cherry tomatoes, cucumber, and red onion into small pieces.

In a large bowl, combine the cooked quinoa, grilled halloumi, cherry tomatoes, cucumber, and red onion.

Drizzle with olive oil and lemon juice, then toss gently to combine.

Garnish with fresh mint leaves before serving.

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