Day 4

Lunch: Quinoa with Halloumi Cheese and Veggie Bowl

Cooking time: 20 minutes

Calories: 414

Ingredients:
  •       ¼ cup (43g) dry quinoa
  •       ½ cup (120 ml) water
  •   2oz (57g) halloumi cheese
  •   1 teaspoon extra-virgin olive oil
  •   ½ cup (18g) lettuce, shredded
  •   ¼ cup (30g) cucumber, sliced
  •   ¼ cup (35g) yellow bell pepper, chopped
  •   ¼ cup (31g) cherry tomatoes, halved
  •   2 whole walnuts, roughly chopped
  •    1 tablespoon lemon juice
How to make:
  1. Pour the quinoa into a fine colander and rinse under running water for at least 30 seconds. Drain well.
  2. Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes.
  3. Meanwhile, heat a pan grill greased with olive oil over medium heat. Add halloumi cheese and grill for about 2-3 minutes, then flip and cook for 1 more minute.
  4.  Add cooked quinoa, halloumi cheese, lettuce, cucumber, bell pepper, tomatoes, and walnuts on a serving plate. Drizzle with lemon juice.
Nutrients

Water: 173.39 g

 

Energy: 414 kcal

 

Protein: 20 g

 

Total lipid (fat): 23 g

 

Saturated fat: 10g

 

Carbohydrate: 35 g

 

Fiber, total dietary: 4.4 g

 

Sugars, including NLEA: 3.4 g

 

Added sugars: 0.7 g

 

Calcium (Ca): 463.5 mg

 

Iron (Fe): 2.81 mg

 

Magnesium (Mg): 90.87 mg

 

Phosphorus (P): 206.02 mg

 

Potassium (K): 317.93 mg

 

Sodium (Na): 712.91 mg