Thai Quinoa Salad

Runner's World South Africa - - FLEXIBLE THINKING -

sha­lane:

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.

el­yse:

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.

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