Name: Grilled Swordfish with Mango Salsa and Quinoa Salad
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 item swordfish steak; 1 item mango; 0.5 item red onion; 1 item lime; 10 g cilantro; 150 g quinoa; 100 g cherry tomatoes; 100 g cucumber; 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper

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Grilled Swordfish with Mango Salsa and Quinoa Salad

Grilled Swordfish with Mango Salsa and Quinoa Salad

A vibrant and refreshing dish featuring grilled swordfish paired with a zesty mango salsa and a nutritious quinoa salad.

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

Ingredients:

2
item
swordfish steak
1
item
mango
0.5
item
red onion
1
item
lime
10
g
cilantro
150
g
quinoa
100
g
cherry tomatoes
100
g
cucumber
2
tbsp
olive oil
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the grill to medium-high heat.
Season the swordfish steaks with salt and black pepper.
Grill the swordfish for about 4-5 minutes on each side until cooked through.
Dice the mango and red onion finely.
In a bowl, combine mango, red onion, juice of lime, and chopped cilantro to make the salsa.
Cook quinoa according to package instructions and let it cool.
Halve the cherry tomatoes and dice the cucumber.
In a large bowl, mix quinoa, cherry tomatoes, cucumber, and olive oil. Season with salt and pepper.
Serve the grilled swordfish topped with mango salsa alongside the quinoa salad.

Nutrition	Per Serving 600 g	Per 100g
Energy	716 kcal	119 kcal
Protein	50 g	8.3 g
Fibre	10 g	1.7 g
Salt	2 g	0.3 g
Sugar	15 g	2.5 g
Carbohydrates	60 g	10.0 g
Fat	30 g	5.0 g

2
item
swordfish steak
1
item
mango
0.5
item
red onion
1
item
lime
10
g
cilantro
150
g
quinoa
100
g
cherry tomatoes
100
g
cucumber
2
tbsp
olive oil
1
tsp
salt
0.5
tsp
black pepper

Preheat the grill to medium-high heat.

Season the swordfish steaks with salt and black pepper.

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

Dice the mango and red onion finely.

In a bowl, combine mango, red onion, juice of lime, and chopped cilantro to make the salsa.

Cook quinoa according to package instructions and let it cool.

Halve the cherry tomatoes and dice the cucumber.

In a large bowl, mix quinoa, cherry tomatoes, cucumber, and olive oil. Season with salt and pepper.

Serve the grilled swordfish topped with mango salsa alongside the quinoa salad.

Grilled Swordfish with Mango Salsa and Quinoa Salad Grilled Swordfish with Mango Salsa and Quinoa Salad

Ingredients:

Preparation Time: 45 minutes

Instructions:

Grilled Swordfish with Mango Salsa and Quinoa Salad

Grilled Swordfish with Mango Salsa and Quinoa Salad