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Grilled Vegetable and Berry Quinoa Salad
Grilled Vegetable and Berry Quinoa Salad

Grilled Vegetable and Berry Quinoa Salad
A nutritious and colorful salad with grilled vegetables and fresh berries, perfect for a balanced dinner.
Grilled Vegetable and Berry Quinoa Salad

This meal provides a good balance of protein, carbohydrates, and vegetables, supporting recovery and energy replenishment after cycle training.

Ingredients:
1
Servings
  • 150
    g
     quinoa
  • 100
    g
     small strawberries
  • 200
    g
     berries
  • 1
    item
     cucumber
  • 1
    item
     small cucumber
  • 1
    item
     green chili
  • 150
    g
     snap peas
  • 1
    item
     yellow squash
  • 1
    item
     zucchini
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Grilled Vegetable and Berry Quinoa Salad
Instructions:
  1. Rinse the quinoa under cold water and cook according to package instructions. Set aside to cool.
  2. Slice the yellow squash, zucchini, and tomatoes into even pieces.
  3. Heat a grill pan over medium heat and brush with olive oil.
  4. Grill the yellow squash and zucchini slices until tender and slightly charred. Remove from heat.
  5. Chop the cucumbers and green chili into small pieces.
  6. In a large bowl, combine cooked quinoa, grilled vegetables, chopped cucumbers, green chili, snap peas, strawberries, and mixed berries.
  7. Drizzle with olive oil and lemon juice. Season with salt and black pepper.
  8. Toss everything together gently to combine.
  9. Serve immediately or chill in the refrigerator for a refreshing salad.
Nutrition Per Serving 1000 g Per 100g
Energy 690 kcal 69 kcal
Protein 20 g 2.0 g
Fibre 15 g 1.5 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 110 g 11.0 g
Fat 28 g 2.8 g
  • 150
    g
     quinoa
  • 100
    g
     small strawberries
  • 200
    g
     berries
  • 1
    item
     cucumber
  • 1
    item
     small cucumber
  • 1
    item
     green chili
  • 150
    g
     snap peas
  • 1
    item
     yellow squash
  • 1
    item
     zucchini
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

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

Slice the yellow squash, zucchini, and tomatoes into even pieces.

Heat a grill pan over medium heat and brush with olive oil.

Grill the yellow squash and zucchini slices until tender and slightly charred. Remove from heat.

Chop the cucumbers and green chili into small pieces.

In a large bowl, combine cooked quinoa, grilled vegetables, chopped cucumbers, green chili, snap peas, strawberries, and mixed berries.

Drizzle with olive oil and lemon juice. Season with salt and black pepper.

Toss everything together gently to combine.

Serve immediately or chill in the refrigerator for a refreshing salad.

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