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Grilled Swordfish with Citrus Herb Quinoa and Fennel Salad
Grilled Swordfish with Citrus Herb Quinoa and Fennel Salad

Grilled Swordfish with Citrus Herb Quinoa and Fennel Salad
A refreshing and light lunch featuring grilled swordfish, citrus-infused quinoa, and a crisp fennel salad.
Grilled Swordfish with Citrus Herb Quinoa and Fennel Salad

To provide a balanced meal with lean protein, complex carbohydrates, and fresh vegetables, supporting energy needs for cycle training.

Ingredients:
1
Servings
  • 200
    g
     swordfish steak
  • 100
    g
     quinoa
  • 1
    item
     orange
  • 1
    item
     lemon
  • 1
    item
     fennel bulb
  • 2
    tbsp
     olive oil
  • 10
    g
     fresh dill
  • 10
    g
     fresh parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Grilled Swordfish with Citrus Herb Quinoa and Fennel Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the swordfish steak with salt and black pepper.
  3. Grill the swordfish for about 4-5 minutes on each side until cooked through.
  4. Rinse the quinoa under cold water and cook according to package instructions.
  5. Zest and juice the orange and lemon. Add the zest and juice to the cooked quinoa along with olive oil, chopped dill, and parsley. Mix well.
  6. Thinly slice the fennel bulb and toss with a little olive oil, salt, and pepper.
  7. Serve the grilled swordfish on a bed of citrus herb quinoa with fennel salad on the side.
Nutrition Per Serving 600 g Per 100g
Energy 679 kcal 113 kcal
Protein 40 g 6.7 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 12 g 2.0 g
Carbohydrates 60 g 10.0 g
Fat 30 g 5.0 g
  • 200
    g
     swordfish steak
  • 100
    g
     quinoa
  • 1
    item
     orange
  • 1
    item
     lemon
  • 1
    item
     fennel bulb
  • 2
    tbsp
     olive oil
  • 10
    g
     fresh dill
  • 10
    g
     fresh parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

Season the swordfish steak with salt and black pepper.

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

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

Zest and juice the orange and lemon. Add the zest and juice to the cooked quinoa along with olive oil, chopped dill, and parsley. Mix well.

Thinly slice the fennel bulb and toss with a little olive oil, salt, and pepper.

Serve the grilled swordfish on a bed of citrus herb quinoa with fennel salad on the side.

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