Thai Quinoa Salad
This is one of my favourite recipes of all time. It’s one of the first we tested together in Elyse’s kitchen in Bend, Oregon. I had just been diagnosed with a fracture in my back – I had to pull out of the 2017 Boston Marathon, and couldn’t run or train significantly for 10 weeks. I was feeling down, but eating this was uplifting. It was something new and delicious, and I knew immediately that this cookbook was going to be awesome. Working on the book gave me a sense of purpose when I felt a little lost because I couldn’t run.
I love Thai salads, so this is a great healthy version, and even heartier because it’s made with quinoa. In the summer, I love adding a fresh steak from the grill – I’m not picky about the cut, as long as it’s grass-fed beef. This recipe was a staple throughout my training, and I ate it in the week leading up to New York. I knew it had the carbohydrates I needed and would be easy on my stomach, and I try not to change anything I’ve done in training before a big race.
A lot of people don’t think to put fresh herbs in a grain salad, but they’re good for digestion and inflammation, and they have lots of vitamins and minerals. This recipe features lots of basil and mint, which also add a ton of flavour. And quinoa is the only plant food that contains all nine essential amino acids, making it a great food for vegetarians. This salad is gluten-free, and can easily be made vegan, too – just leave out the fish sauce.