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Exotic Spiced Grilled Mackerel with Quinoa and Roasted Beetroot Salad
Exotic Spiced Grilled Mackerel with Quinoa and Roasted Beetroot Salad

Exotic Spiced Grilled Mackerel with Quinoa and Roasted Beetroot Salad
A flavorful and nutritious lunch featuring grilled mackerel with a vibrant quinoa and beetroot salad.
Exotic Spiced Grilled Mackerel with Quinoa and Roasted Beetroot Salad

To provide a balanced meal with high-quality protein, complex carbohydrates, and healthy fats to support energy levels for cycle training.

Ingredients:
1
Servings
  • 2
    item
     mackerel fillet
  • 100
    g
     quinoa
  • 150
    g
     beetroot
  • 50
    g
     arugula
  • 50
    g
     feta cheese
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Exotic Spiced Grilled Mackerel with Quinoa and Roasted Beetroot Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Rinse the quinoa under cold water and cook according to package instructions. Set aside to cool.
  3. Peel and dice the beetroot. Toss with olive oil, salt, and pepper. Roast in the oven at 200°C for 25 minutes or until tender.
  4. In a small bowl, mix cumin, coriander, minced garlic, salt, and pepper. Rub the spice mixture over the mackerel fillets.
  5. Grill the mackerel fillets for about 4-5 minutes on each side until cooked through.
  6. In a large bowl, combine cooked quinoa, roasted beetroot, arugula, crumbled feta cheese, and a squeeze of lemon juice. Drizzle with olive oil and toss gently.
  7. Serve the grilled mackerel on top of the quinoa and beetroot salad.
Nutrition Per Serving 600 g Per 100g
Energy 670 kcal 112 kcal
Protein 45 g 7.5 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 8 g 1.3 g
Carbohydrates 50 g 8.3 g
Fat 35 g 5.8 g
  • 2
    item
     mackerel fillet
  • 100
    g
     quinoa
  • 150
    g
     beetroot
  • 50
    g
     arugula
  • 50
    g
     feta cheese
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

Rinse the quinoa under cold water and cook according to package instructions. Set aside to cool.

Peel and dice the beetroot. Toss with olive oil, salt, and pepper. Roast in the oven at 200°C for 25 minutes or until tender.

In a small bowl, mix cumin, coriander, minced garlic, salt, and pepper. Rub the spice mixture over the mackerel fillets.

Grill the mackerel fillets for about 4-5 minutes on each side until cooked through.

In a large bowl, combine cooked quinoa, roasted beetroot, arugula, crumbled feta cheese, and a squeeze of lemon juice. Drizzle with olive oil and toss gently.

Serve the grilled mackerel on top of the quinoa and beetroot salad.

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