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

Exotic Spiced Guinea Fowl with Quinoa and Roasted Vegetables
A flavorful and nutritious lunch featuring guinea fowl, quinoa, and a medley of roasted vegetables.
Exotic Spiced Guinea Fowl with Quinoa and Roasted Vegetables

This meal provides a balanced mix of protein, carbohydrates, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 1
    item
     guinea fowl
  • 150
    g
     quinoa
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 2
    tbsp
     olive oil
  • 2
    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 Vegetables
Instructions:
  1. Preheat the oven to 180°C.
  2. Rub the guinea fowl with olive oil, lemon juice, cumin, coriander, paprika, salt, and black pepper.
  3. Place the guinea fowl in a roasting pan and roast for about 60 minutes or until cooked through.
  4. Meanwhile, rinse the quinoa under cold water and cook according to package instructions.
  5. Chop the carrot, zucchini, and red bell pepper into bite-sized pieces.
  6. Toss the vegetables with olive oil, minced garlic, salt, and pepper.
  7. Spread the vegetables on a baking sheet and roast in the oven for about 25 minutes.
  8. Once everything is cooked, serve the guinea fowl with quinoa and roasted vegetables.
Nutrition Per Serving 800 g Per 100g
Energy 1697 kcal 212 kcal
Protein 120 g 15.0 g
Fibre 15 g 1.9 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 130 g 16.3 g
Fat 80 g 10.0 g
  • 1
    item
     guinea fowl
  • 150
    g
     quinoa
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 2
    tbsp
     olive oil
  • 2
    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, lemon juice, cumin, coriander, paprika, salt, and black pepper.

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

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

Chop the carrot, zucchini, and red bell pepper into bite-sized pieces.

Toss the vegetables with olive oil, minced garlic, salt, and pepper.

Spread the vegetables on a baking sheet and roast in the oven for about 25 minutes.

Once everything is cooked, serve the guinea fowl with quinoa and roasted vegetables.

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