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Provides a balanced meal with high protein and sufficient carbohydrates to support recovery and energy replenishment after training.
Ingredients:
-
100gquinoa
-
150gchickpea
-
2itembell pepper
-
1itemonion
-
2clovegarlic
-
1tbspolive oil
-
2tbsplemon juice
-
10gparsley
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Instructions:
- Preheat the oven to 180°C.
- Cook quinoa according to package instructions.
- In a pan, heat olive oil over medium heat and sauté chopped onion and minced garlic until soft.
- Add cooked quinoa, chickpeas, lemon juice, and chopped parsley to the pan, stirring well.
- Cut the tops off the bell peppers and remove seeds.
- Stuff each bell pepper with the quinoa mixture.
- Place stuffed peppers in a baking dish and bake for about 30 minutes until peppers are tender.
- Serve warm.
| Nutrition | Per Serving 720 g | Per 100g |
|---|---|---|
| Energy | 534.9 kcal | 74 kcal |
| Protein | 47.4 g | 6.6 g |
| Fibre | 22.9 g | 3.2 g |
| Salt | 0.1 g | 0.0 g |
| Sugar | 18.3 g | 2.5 g |
| Carbohydrates | 93.3 g | 13.0 g |
| Fat | 9.5 g | 1.3 g |
-
100gquinoa
-
150gchickpea
-
2itembell pepper
-
1itemonion
-
2clovegarlic
-
1tbspolive oil
-
2tbsplemon juice
-
10gparsley
Preheat the oven to 180°C.
Cook quinoa according to package instructions.
In a pan, heat olive oil over medium heat and sauté chopped onion and minced garlic until soft.
Add cooked quinoa, chickpeas, lemon juice, and chopped parsley to the pan, stirring well.
Cut the tops off the bell peppers and remove seeds.
Stuff each bell pepper with the quinoa mixture.
Place stuffed peppers in a baking dish and bake for about 30 minutes until peppers are tender.
Serve warm.