Broccoli Quinoa with Halloumi Cheese
Healthy, because
Even smarter
Nutritional values
In addition to halloumi, quinoa is a good source of protein - the pseudo grain also provides digestive fibre and contains the mineral magnesium, which strengthens the nerves and has a balancing effect under stress. As a cabbage, broccolini is quite easily digestible and is also rich in vitamin C, which supports the immune system and helps guard against possible colds.
Broccolini is not available everywhere, but can be easily replaced by conventional broccoli. You can replace the Halloumi with Feta if necessary.
(Percentage of daily recommendation)
| Calorie | 2,907 cal. | (138 %) | ||
| Protein | 155 g | (158 %) | ||
| Fat | 217 g | (187 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 28 g | (93 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 29.9 mg | (249 %) | ||
| Vitamin K | 938.8 μg | (1,565 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 43.2 mg | (360 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 355 μg | (118 %) | ||
| Pantothenic acid | 9.1 mg | (152 %) | ||
| Biotin | 67.7 μg | (150 %) | ||
| Vitamin B₁₂ | 12.4 μg | (413 %) | ||
| Vitamin C | 477 mg | (502 %) | ||
| Potassium | 3,141 mg | (79 %) | ||
| Calcium | 5,938 mg | (594 %) | ||
| Magnesium | 614 mg | (205 %) | ||
| Iron | 11.3 mg | (75 %) | ||
| Iodine | 120 μg | (60 %) | ||
| Zinc | 29.5 mg | (369 %) | ||
| Saturated fatty acids | 91.4 g | |||
| Uric acid | 520 mg | |||
| Cholesterol | 332 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 80 grams Hazelnuts
- 100 grams Quinoa
- 200 milliliters Vegetable broth
- 500 grams Broccoli
- salt
- 4 Tbsps Apple juice
- 2 Tbsps apple cider vinegar
- 4 Tbsps olive oil
- 400 grams Halloumi cheese
- white peppers
Preparation steps
Toast hazelnuts in a dry skillet until fragrant. Remove and chop coarsely. Rinse quinoa in cold water and pour into boiling broth. Simmer for 10-15 minutes on low heat. Rinse broccoli, divide into florets and place in a steamer. Cook for about 5 minutes or until al dente. Combine broccoli and quinoa, add cider, vinegar and 2 of tablespoons oil. Mix well.
Cut halloumi cheese into slices. Heat remaining oil in a pan, cook halloumi slices for 2-3 minutes per side or until light brown.
Season quinoa with salt and pepper. Top with cheese slices and toasted hazelnuts. Serve.
