Quinoa, Grilled Halloumi and Edamame Bowl with Avocado
25 min 1 serving 741 kcal · 53.8 g proteinLevel: Beginner
The nutritionist's note
740 kcal and 54 g of protein spread across four sources: edamame (17 g), skyr (13 g), halloumi (13 g) and quinoa (8 g). 1.2 µg of B12, from the halloumi and the skyr. 5.2 mg of iron, with the raw tomatoes and lemon as vitamin C sources.
Ingredients
1 serving
- shelled edamame150 g
- plain skyr120 g
- halloumi60 g
- quinoa55 g
- cherry tomatoes100 g
- avocado50 g
- rocket40 g
- lemon juice15 ml
- fresh mint5 g
Method
- 1
Rinse the quinoa (55 g) under cold water until it runs clear, then cook it for 15 minutes in twice its volume of salted water.
- 2
Let it swell for 5 minutes off the heat, covered, then fluff it with a fork.
- 3
Cook the shelled edamame (150 g) for 4 minutes in boiling salted water and drain.
- 4
Cut the halloumi (60 g) into 1 cm batons.
- 5
Lay them in a very hot dry pan: halloumi releases enough fat to cook on its own. Give it 2 minutes per side, until brown marks appear.
- 6
Slice the avocado (50 g) and halve the cherry tomatoes (100 g).
- 7
Whisk the skyr (120 g) with the lemon juice (15 ml), chopped mint (5 g), salt and pepper.
- 8
Build the bowl: quinoa, rocket (40 g), edamame, tomatoes, avocado, the halloumi while still hot, and the skyr sauce on the side.
Nutrition facts
per serving
| Energy | 741 kcal |
|---|---|
| Protein | 53.8 g |
| Carbohydrates | 54.5 g |
| Fat | 34.2 g |
| Fibre | 16.1 g |
| Iron | 7.5 mg |
| Vitamin B12 | 1.2 µg |
Potential allergens
- lactose
- soy
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