Grilled Halloumi Beetroot Salad with Quinoa and Toasted Walnuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Halloumi Beetroot Salad with Quinoa and Toasted Walnuts

YOUR SOLIN GENERATED RECIPE

Grilled Halloumi Beetroot Salad with Quinoa and Toasted Walnuts

Grilled halloumi and earthy beets tossed with fluffy quinoa and lean egg whites, finished with a sprinkle of toasted walnuts.

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NUTRITION

301kcal
Protein
40.5g
Fat
8.5g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

40g Light Halloumi Cheese

250g Liquid Egg Whites

25g Cooked Quinoa

40g Cooked Sliced Beetroot

2g English Walnuts

50g Mixed Salad Greens

10g Fresh Lemon Juice

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PREPARATION

  • 1

    Whisk the egg whites and cook them in a non-stick skillet over medium heat until fully set, then slice into small cubes.

  • 2

    Slice the halloumi into 1/4-inch thick pieces and grill in a hot pan for 2 minutes per side until golden and slightly melty.

  • 3

    Place the mixed greens in a bowl and top with the cooked quinoa, sliced beetroot, and prepared egg white cubes.

  • 4

    Toast the walnuts in the hot skillet for 60 seconds until they release a nutty aroma, then roughly chop.

  • 5

    Arrange the grilled halloumi on top of the salad, sprinkle with walnuts, and drizzle with fresh lemon juice before serving.

Grilled Halloumi Beetroot Salad with Quinoa and Toasted Walnuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Halloumi Beetroot Salad with Quinoa and Toasted Walnuts

YOUR SOLIN GENERATED RECIPE

Grilled Halloumi Beetroot Salad with Quinoa and Toasted Walnuts

Grilled halloumi and earthy beets tossed with fluffy quinoa and lean egg whites, finished with a sprinkle of toasted walnuts.

NUTRITION

301kcal
Protein
40.5g
Fat
8.5g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

40g Light Halloumi Cheese

250g Liquid Egg Whites

25g Cooked Quinoa

40g Cooked Sliced Beetroot

2g English Walnuts

50g Mixed Salad Greens

10g Fresh Lemon Juice

PREPARATION

  • 1

    Whisk the egg whites and cook them in a non-stick skillet over medium heat until fully set, then slice into small cubes.

  • 2

    Slice the halloumi into 1/4-inch thick pieces and grill in a hot pan for 2 minutes per side until golden and slightly melty.

  • 3

    Place the mixed greens in a bowl and top with the cooked quinoa, sliced beetroot, and prepared egg white cubes.

  • 4

    Toast the walnuts in the hot skillet for 60 seconds until they release a nutty aroma, then roughly chop.

  • 5

    Arrange the grilled halloumi on top of the salad, sprinkle with walnuts, and drizzle with fresh lemon juice before serving.