Name: Roasted Vegetable and Quinoa Salad with Wild Strawberry and Gooseberry Vinaigrette
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 150 g quinoa; 1 item red bell pepper; 150 g zucchini; 100 g cherry tomatoes; 1 item red onion; 2 tbsp olive oil; 250 g wild strawberries; 350 g gooseberries; 2 tbsp balsamic vinegar; 1 tbsp honey; 100 g mixed greens; 30 g almonds

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Roasted Vegetable and Quinoa Salad with Wild Strawberry and Gooseberry Vinaigrette

Roasted Vegetable and Quinoa Salad with Wild Strawberry and Gooseberry Vinaigrette

A vibrant and nutritious salad featuring roasted vegetables and quinoa, topped with a tangy wild strawberry and gooseberry vinaigrette.

To provide a balanced meal with complex carbohydrates, protein, and healthy fats to support energy levels for cycle training.

Ingredients:

150
g
quinoa
1
item
red bell pepper
150
g
zucchini
100
g
cherry tomatoes
1
item
red onion
2
tbsp
olive oil
250
g
wild strawberries
350
g
gooseberries
2
tbsp
balsamic vinegar
1
tbsp
honey
100
g
mixed greens
30
g
almonds

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Rinse the quinoa under cold water and cook according to package instructions.
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.
Place the chopped vegetables and cherry tomatoes on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes.
In a blender, combine wild strawberries, gooseberries, balsamic vinegar, honey, and a pinch of salt to make the vinaigrette.
In a large bowl, combine cooked quinoa, roasted vegetables, mixed greens, and almonds.
Drizzle the salad with the wild strawberry and gooseberry vinaigrette and toss gently to combine.
Serve immediately.

Nutrition	Per Serving 1100 g	Per 100g
Energy	981 kcal	89 kcal
Protein	24 g	2.2 g
Fibre	20 g	1.8 g
Salt	0.5 g	0.0 g
Sugar	40 g	3.6 g
Carbohydrates	140 g	12.7 g
Fat	42 g	3.8 g

150
g
quinoa
1
item
red bell pepper
150
g
zucchini
100
g
cherry tomatoes
1
item
red onion
2
tbsp
olive oil
250
g
wild strawberries
350
g
gooseberries
2
tbsp
balsamic vinegar
1
tbsp
honey
100
g
mixed greens
30
g
almonds

Preheat the oven to 200°C.

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

Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

Place the chopped vegetables and cherry tomatoes on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes.

In a blender, combine wild strawberries, gooseberries, balsamic vinegar, honey, and a pinch of salt to make the vinaigrette.

In a large bowl, combine cooked quinoa, roasted vegetables, mixed greens, and almonds.

Drizzle the salad with the wild strawberry and gooseberry vinaigrette and toss gently to combine.

Serve immediately.

Roasted Vegetable and Quinoa Salad with Wild Strawberry and Gooseberry Vinaigrette Roasted Vegetable and Quinoa Salad with Wild Strawberry and Gooseberry Vinaigrette

Ingredients:

Preparation Time: 45 minutes

Instructions:

Roasted Vegetable and Quinoa Salad with Wild Strawberry and Gooseberry Vinaigrette

Roasted Vegetable and Quinoa Salad with Wild Strawberry and Gooseberry Vinaigrette