Shalane Flanagan has mastered the artwork of fueling on the fly. Flanagan, a four-time Olympian (twice within the marathon) and the 2017 New York Metropolis Marathon champion could also be retired from skilled competitors, however she’s nonetheless a busy coach for Bowerman Monitor Membership, a mother and co-author of three cookbooks together with her buddy and former teammate, Elyse Kopecki.
Flanagan has many years of expertise in cooking and planning meals that each assist her run quick and preserve her wholesome and energized. This recipe is simple to throw collectively or prep prematurely. I really like making a double batch of the dressing and freezing it for subsequent time. Whereas it’s good as-is, be at liberty so as to add no matter veggies or protein your loved ones enjoys–throwing in a can of chickpeas and/or some hen offers our family a protein enhance after we make this one.
Shalane’s Thai Quinoa Salad
Components
1 cup quinoa, rinsed and drained
2 cups grated carrots (about 2 giant)
2 cups thinly sliced purple cabbage
3 inexperienced onions, white and inexperienced elements sliced
1 cup packed mint or cilantro leaves, chopped
1 cup packed basil leaves, chopped
1 jalapeño pepper, seeds eliminated and minced (non-compulsory)
1/2 cup chopped roasted peanuts
Dressing
1/4 cup extra-virgin olive oil
1/3 cup contemporary lime juice
2 Tbsp honey or maple syrup
2 Tbsp soy sauce (tamari works as nicely)
1 Tbsp fish sauce (non-compulsory, take away to make the recipe vegan)
Instructions
Prepare dinner your quinoa completely with Flanagan’s foolproof methodology: in a medium saucepan over excessive warmth, convey 1 1/2 cups water to a boil with the quinoa. Scale back the warmth to low and simmer, lined, for roughly quarter-hour or till all of the water is absorbed. Fluff with a fork and switch to a big salad bowl to chill.
Put the olive oil, soy sauce or tamari, honey, and fish sauce in a glass jar and shake or stir till mixed.
When the quinoa has cooled, add carrots, cabbage, onion, mint, basil, and pepper to the bowl, toss to mix. Add dressing and blend collectively. High with the peanuts, and chill within the fridge for no less than an hour earlier than serving.
