Ingredients (for 1 portion)

• 50 g quinoa (uncooked)
• 1 small courgette
• 1 carrot
• 1/2 pepper (red or yellow)
• 1 tsp olive oil
• 1 tsp paprika powder
• Salt and pepper to taste
• 1 tsp lemon juice
• 1 handful of fresh spinach or herbs (optional)

Preparation

1. Cook the quinoa in lightly salted water according to the packet instructions (approx. 12-15 minutes).
2. Chop the vegetables: Cut the courgette, carrot and pepper into small cubes or strips.
3. Heat the olive oil in a pan and sauté the vegetables over a medium heat for approx. 5-7 minutes – they should still be firm to the bite. Season with salt, pepper and paprika powder.
4. Add the cooked quinoa to the vegetables in the pan and mix well. Add the lemon juice and mix well. Optionally garnish with fresh spinach or herbs.

This dish offers you a balanced mix of complex carbohydrates (quinoa) and healthy fats and vitamins from the vegetables. It is easy to digest, provides energy and is perfect for training. You can also vary it to suit your taste or what you have in the fridge.

Note: The values may vary slightly depending on the brand and product.