Informations supplémentaires
30 min.
|
869 kcal
|
easy
|
|
Printable version
1. Cook the quinoa
Bring a pot of water to a boil with the broth cube. Add the quinoa and cook for 12-15 minutes or until tender. Drain then place in a large bowl.
2. Setup
Peel the oranges and cut them into supremes. You can also simply cut them into wedges. Slice the halloumi. Coarsely chop the cashews. Cut the lime in half.
3. Cook the halloumi
Warm up a nonstick pan over medium-high heat. Roast the nuts 3-4 minutes until browned. Remove from the skillet. Cook the halloumi slices for about 2 minutes on each side or until browned. Add a light drizzle of oil, to taste, if you're worried that the halloumi will stick to your pan.
4. Make the sauce
In a blender or using an immersion blender, make a sauce with the cilantro, half of the spinach, the juice of half a lime, 1 tbsp. of sugar and 60 2P | 90 3P ml of olive oil. Add salt, pepper and mix well. Add more oil if needed.
5. Assemble
In a bowl, combine the quinoa, the rest of the spinach and the sauce.
6. Plate your dish
Garnish the salad with the halloumi, oranges and nuts. Bon appétit!
140gWhite Quinoa
1unitOrange(s)
160gHalloumi Cheese
1unitCilantro
1unitVegetable Broth Cube(s)
30gCashews
60gBaby Spinach
1unitLime
What you need
Pot, Strainer, Blender, Pan, Bowl.
869 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
61g
20%
fat
56g
86%
cholesterol
100mg
33%
fiber
8g
32%
protein
33g
saturated
21g
105%
sodium
1225mg
51%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg