This simple, healthy recipe is perfect for people training for high-intensity running or swimming challenges. Packed with protein, complex carbs, and essential nutrients, it will fuel your workouts and aid in recovery.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 avocado, sliced
- 1 cup chickpeas, drained and rinsed
- 1/4 cup fresh parsley or coriander, chopped
- 1/4 cup feta cheese (optional)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Method
Step 1. In a medium pot, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and let it cool slightly.
Step 2. While the quinoa is cooking, prepare the cherry tomatoes, cucumber, bell pepper, and avocado.
Step 3. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, chickpeas, and fresh herbs.
Step 4. Drizzle the olive oil and lemon juice over the salad. Add salt and pepper to taste. Toss gently to combine.
Step 5. Top with avocado slices and feta cheese, if using.
Step 6. Enjoy immediately or refrigerate for up to 2 days. This dish can be served warm or cold.
Why This Recipe Works:
Quinoa: A complete protein that provides all nine essential amino acids, perfect for muscle repair and growth.
Chickpeas: High in protein and fiber, helping to keep you full and energized.
Vegetables: Provide vitamins, minerals, and antioxidants necessary for overall health and recovery.
Olive Oil and Avocado: Healthy fats that support brain function and reduce inflammation.
Lemon Juice: Adds a refreshing flavor and boosts vitamin C intake.
Enjoy this nutritious and delicious quinoa and veggie bowl to power your high-intensity training sessions!
