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This meal provides a balanced mix of protein, carbohydrates, and healthy fats to support energy levels during cycle training.
Ingredients:
-
150gquinoa
-
50gpeas
-
100gcucumbers
-
500ggooseberries
-
300gblackcurrants
-
200graspberries
-
100gfeta cheese
-
2tbspolive oil
-
2tbsplemon juice
-
1tbsphoney
-
10gmint leaves
-
1tspsalt
Preparation Time: 25 minutes
Instructions:
- Rinse the quinoa under cold water and cook according to package instructions. Let it cool.
- In a large bowl, combine cooked quinoa, peas, cucumbers, gooseberries, blackcurrants, and raspberries.
- Crumble feta cheese over the salad.
- In a small bowl, whisk together olive oil, lemon juice, honey, and salt to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with fresh mint leaves before serving.
| Nutrition | Per Serving 1418 g | Per 100g |
|---|---|---|
| Energy | 837 kcal | 59 kcal |
| Protein | 30 g | 2.1 g |
| Fibre | 20 g | 1.4 g |
| Salt | 2 g | 0.1 g |
| Sugar | 40 g | 2.8 g |
| Carbohydrates | 130 g | 9.2 g |
| Fat | 30 g | 2.1 g |
-
150gquinoa
-
50gpeas
-
100gcucumbers
-
500ggooseberries
-
300gblackcurrants
-
200graspberries
-
100gfeta cheese
-
2tbspolive oil
-
2tbsplemon juice
-
1tbsphoney
-
10gmint leaves
-
1tspsalt
Rinse the quinoa under cold water and cook according to package instructions. Let it cool.
In a large bowl, combine cooked quinoa, peas, cucumbers, gooseberries, blackcurrants, and raspberries.
Crumble feta cheese over the salad.
In a small bowl, whisk together olive oil, lemon juice, honey, and salt to make the dressing.
Pour the dressing over the salad and toss gently to combine.
Garnish with fresh mint leaves before serving.