This bowl turns July's best produce into a well-rounded meal that supports muscle recovery after moderate exercise. Great for lunch or dinner after a workout.
Ingredients: 1 cup cooked quinoa, 1 zucchini (sliced), 1 red bell pepper (sliced), 1 ear of corn, 2 tbsp olive oil, salt, pepper. Dressing: 2 tbsp tahini, juice of 1 lemon, 1 garlic clove (minced), 3 tbsp water.
Preparation: Toss vegetables with olive oil, salt and pepper. Grill on a pan or barbecue for 8-10 minutes until slightly charred. Cook quinoa according to package. Whisk dressing ingredients together. Assemble bowl with quinoa, top with grilled veggies and drizzle dressing.
Athlete note: Quinoa provides all nine essential amino acids. The colorful veggies offer antioxidants and vitamin C to aid iron absorption. This balanced combination of carbs and protein helps replenish energy stores and repair muscle.
Storage: Store cooked quinoa and grilled veggies separately in the fridge for up to 3 days. Add dressing just before serving. For extra protein, add a handful of chickpeas or grilled chicken.