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Spicy Taro and Bell Pepper Stir-Fry with Quinoa
Spicy Taro and Bell Pepper Stir-Fry with Quinoa

Spicy Taro and Bell Pepper Stir-Fry with Quinoa
A vibrant and spicy stir-fry featuring taro root, green bell peppers, and green chili, served with quinoa.
Spicy Taro and Bell Pepper Stir-Fry with Quinoa

This meal provides a balanced intake of carbohydrates, proteins, and healthy fats to support recovery and energy replenishment after cycle training.

Ingredients:
1
Servings
  • 2
    item
     taro root
  • 5
    item
     green bell pepper
  • 3
    item
     green chili
  • 150
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 2
    tbsp
     soy sauce
  • 10
    g
     ginger
  • 1
    item
     onion
Preparation Time: 40 minutes
Spicy Taro and Bell Pepper Stir-Fry with Quinoa
Instructions:
  1. Peel and cube the taro root. Boil in salted water until tender, about 15 minutes. Drain and set aside.
  2. Cook quinoa according to package instructions. Set aside.
  3. Slice green bell peppers and green chilies. Mince garlic and ginger.
  4. Heat olive oil in a large pan over medium heat. Add garlic, ginger, and onion. Sauté until fragrant.
  5. Add green bell peppers and chilies to the pan. Stir-fry for 5 minutes.
  6. Add boiled taro root to the pan. Stir in soy sauce and cook for another 5 minutes.
  7. Serve the stir-fry over a bed of quinoa.
Nutrition Per Serving 600 g Per 100g
Energy 457 kcal 76 kcal
Protein 12 g 2.0 g
Fibre 12 g 2.0 g
Salt 1.5 g 0.3 g
Sugar 6 g 1.0 g
Carbohydrates 78 g 13.0 g
Fat 16 g 2.7 g
  • 2
    item
     taro root
  • 5
    item
     green bell pepper
  • 3
    item
     green chili
  • 150
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 2
    tbsp
     soy sauce
  • 10
    g
     ginger
  • 1
    item
     onion
1
Servings
0

Peel and cube the taro root. Boil in salted water until tender, about 15 minutes. Drain and set aside.

Cook quinoa according to package instructions. Set aside.

Slice green bell peppers and green chilies. Mince garlic and ginger.

Heat olive oil in a large pan over medium heat. Add garlic, ginger, and onion. Sauté until fragrant.

Add green bell peppers and chilies to the pan. Stir-fry for 5 minutes.

Add boiled taro root to the pan. Stir in soy sauce and cook for another 5 minutes.

Serve the stir-fry over a bed of quinoa.

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