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Exotic Spiced Guinea Fowl with Quinoa and Roasted Fennel
Exotic Spiced Guinea Fowl with Quinoa and Roasted Fennel

Exotic Spiced Guinea Fowl with Quinoa and Roasted Fennel
A gourmet dish featuring guinea fowl with a blend of exotic spices, served with quinoa and roasted fennel.
Exotic Spiced Guinea Fowl with Quinoa and Roasted Fennel

This meal provides a balanced intake of protein, carbohydrates, and vegetables, essential for recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 1
    item
     guinea fowl
  • 150
    g
     quinoa
  • 200
    g
     fennel
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    item
     lemon
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 90 minutes
Exotic Spiced Guinea Fowl with Quinoa and Roasted Fennel
Instructions:
  1. Preheat the oven to 180°C.
  2. Rub the guinea fowl with olive oil, minced garlic, lemon juice, cumin, coriander, paprika, salt, and black pepper.
  3. Place the guinea fowl in a roasting pan and roast for 60 minutes or until cooked through.
  4. Meanwhile, rinse the quinoa under cold water and cook according to package instructions.
  5. Slice the fennel bulb and toss with olive oil, salt, and pepper. Roast in the oven for 25 minutes until tender.
  6. Serve the roasted guinea fowl with quinoa and roasted fennel on the side.
Nutrition Per Serving 800 g Per 100g
Energy 513 kcal 64 kcal
Protein 45 g 5.6 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 5 g 0.6 g
Carbohydrates 50 g 6.3 g
Fat 20 g 2.5 g
  • 1
    item
     guinea fowl
  • 150
    g
     quinoa
  • 200
    g
     fennel
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    item
     lemon
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Rub the guinea fowl with olive oil, minced garlic, lemon juice, cumin, coriander, paprika, salt, and black pepper.

Place the guinea fowl in a roasting pan and roast for 60 minutes or until cooked through.

Meanwhile, rinse the quinoa under cold water and cook according to package instructions.

Slice the fennel bulb and toss with olive oil, salt, and pepper. Roast in the oven for 25 minutes until tender.

Serve the roasted guinea fowl with quinoa and roasted fennel on the side.

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