We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Gooseberry and Blackcurrant Quinoa Salad
Gooseberry and Blackcurrant Quinoa Salad

Gooseberry and Blackcurrant Quinoa Salad
A refreshing and tangy salad with seasonal fruits and vegetables.
Gooseberry and Blackcurrant Quinoa Salad

Provides a balanced meal with protein, carbohydrates, and vitamins to support energy levels for cycle training.

Ingredients:
1
Servings
  • 150
    g
     quinoa
  • 350
    g
     gooseberries
  • 150
    g
     blackcurrants
  • 50
    g
     peas
  • 1
    item
     cucumbers
  • 100
    g
     feta cheese
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 10
    g
     mint leaves
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 25 minutes
Gooseberry and Blackcurrant Quinoa Salad
Instructions:
  1. Rinse quinoa under cold water and cook according to package instructions.
  2. Allow quinoa to cool slightly before transferring to a large bowl.
  3. Add gooseberries, blackcurrants, peas, and diced cucumber to the quinoa.
  4. Crumble feta cheese over the salad.
  5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Garnish with fresh mint leaves before serving.
Nutrition Per Serving 800 g Per 100g
Energy 682 kcal 85 kcal
Protein 22 g 2.8 g
Fibre 12 g 1.5 g
Salt 1.5 g 0.2 g
Sugar 20 g 2.5 g
Carbohydrates 85 g 10.6 g
Fat 30 g 3.8 g
  • 150
    g
     quinoa
  • 350
    g
     gooseberries
  • 150
    g
     blackcurrants
  • 50
    g
     peas
  • 1
    item
     cucumbers
  • 100
    g
     feta cheese
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 10
    g
     mint leaves
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Rinse quinoa under cold water and cook according to package instructions.

Allow quinoa to cool slightly before transferring to a large bowl.

Add gooseberries, blackcurrants, peas, and diced cucumber to the quinoa.

Crumble feta cheese over the salad.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

Pour the dressing over the salad and toss gently to combine.

Garnish with fresh mint leaves before serving.

Contact About
Privacy Policy Terms of Service Sitemap