Umami
Umami

Dinner

Quinoa, Broccoli, Dried Cranberry & Halloumi Salad

4 servings

portions

-

temps total

Ingrédients

240g quinoa (rinsed well)

1 head broccoli (small, finely chopped)

2/3 cup dried cranberries

1 cup mint leaves (finely chopped)

1/2 cup flaked almonds (toasted)

sea salt & cracked black pepper

200 g halloumi cheese (sliced into pieces)

1 tablespoon tahini

1 tablespoon apple cider vinegar

1/2 lemon (juice squeezed)

1 teaspoon pure maple syrup

1–2 teaspoons water (if needed)

Instructions

Bring a medium saucepan of water to the boil and cook the quinoa according to packet instructions (about 15 minutes). Once cooked, fluff it with a fork and let it cool.

In a large bowl, combine the quinoa, broccoli, cranberries, mint and almonds. Season well.

For the dressing: In a small bowl, whisk together the tahini, apple cider vinegar, lemon juice and maple syrup. Adjust the consistency by adding the water if needed.

Place a medium frying pan over medium heat. Cook the halloumi pieces for 2–3 minutes each side, until golden brown. Set aside.

Add the warm halloumi pieces to the salad and gently toss through. Drizzle over the dressing and combine with the salad.

Nutrition

Taille de Portion

-

Calories

483 kcal

Lipides Totaux

19 g

Lipides Saturés

9 g

Lipides Insaturés

9 g

Acides Gras Trans

-

Cholestérol

-

Sodium

659 mg

Glucides Totaux

56 g

Fibres Diététiques

10 g

Sucres Totaux

4 g

Protéines

26 g

4 servings

portions

-

temps total
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