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Grilled Vegetable and Quinoa Bowl with Wild Strawberry and Gooseberry Dressing
Grilled Vegetable and Quinoa Bowl with Wild Strawberry and Gooseberry Dressing

Grilled Vegetable and Quinoa Bowl with Wild Strawberry and Gooseberry Dressing
A nutritious and vibrant bowl featuring grilled vegetables and quinoa, topped with a tangy wild strawberry and gooseberry dressing.
Grilled Vegetable and Quinoa Bowl with Wild Strawberry and Gooseberry Dressing

To provide a balanced meal with sufficient energy for cycle training, focusing on protein, carbohydrates, and essential nutrients.

Ingredients:
1
Servings
  • 150
    g
     quinoa
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 100
    g
     eggplant
  • 2
    tbsp
     olive oil
  • 150
    g
     wild strawberries
  • 200
    g
     gooseberries
  • 2
    tbsp
     lemon juice
  • 1
    tbsp
     honey
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Grilled Vegetable and Quinoa Bowl with Wild Strawberry and Gooseberry Dressing
Instructions:
  1. Rinse the quinoa under cold water and cook according to package instructions. Set aside.
  2. Slice the zucchini, red bell pepper, and eggplant into even pieces.
  3. Heat a grill pan over medium heat and brush with olive oil.
  4. Grill the vegetables until tender and slightly charred. Season with salt and black pepper.
  5. In a blender, combine wild strawberries, gooseberries, lemon juice, honey, and a pinch of salt. Blend until smooth to make the dressing.
  6. In a bowl, combine cooked quinoa and grilled vegetables.
  7. Drizzle the wild strawberry and gooseberry dressing over the quinoa and vegetables.
  8. Toss gently to combine and serve immediately.
Nutrition Per Serving 600 g Per 100g
Energy 529 kcal 88 kcal
Protein 12 g 2.0 g
Fibre 12 g 2.0 g
Salt 1 g 0.2 g
Sugar 30 g 5.0 g
Carbohydrates 85 g 14.2 g
Fat 18 g 3.0 g
  • 150
    g
     quinoa
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 100
    g
     eggplant
  • 2
    tbsp
     olive oil
  • 150
    g
     wild strawberries
  • 200
    g
     gooseberries
  • 2
    tbsp
     lemon juice
  • 1
    tbsp
     honey
  • 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.

Slice the zucchini, red bell pepper, and eggplant into even pieces.

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

Grill the vegetables until tender and slightly charred. Season with salt and black pepper.

In a blender, combine wild strawberries, gooseberries, lemon juice, honey, and a pinch of salt. Blend until smooth to make the dressing.

In a bowl, combine cooked quinoa and grilled vegetables.

Drizzle the wild strawberry and gooseberry dressing over the quinoa and vegetables.

Toss gently to combine and serve immediately.

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