Muscle & Fitness UK – July 2019

THAI QUINOA SALAD

SE RVE S 5

THAI GAME

BEEF

IT UP

Want to make

it meaty? Top

this salad with

grilled steak.

By Shawn Donnelly

THE MACROS

394 10 g 48 g 19 g

CALORIES PROTEIN CARBS FAT

RECIPE REPRINTED FROM RUN FAST. COOK FAST. EAT SLOW. USED WITH PERMISSION; PHOTOS COURTESY OF ALAN WEINER

FOR MORE

RECIPES

Pick up the new book

Run Fast. Cook Fast.

Eat Slow.

1 cup quinoa, rinsed and drained

2 cups grated carrots

2 cups thinly sliced purple cabbage

3 spring onions, sliced

1 cup packed mint leaves, chopped

1 cup packed basil leaves, chopped

1 jalapeño or serrano

pepper, seeds removed, minced

(optional)

½ cup chopped roasted peanuts

DRESSING:

¼ cup extra-virgin olive oil

½ cup fresh lime juice

2 tbsp soy sauce or tamari

2 tbsp honey

1 tbsp fish sauce (optional)

1.In a medium saucepan

over high heat, bring quinoa

and 1½ cups water to a boil.

Reduce heat to low and

simmer, covered, for

15 minutes, or until all the

water has been absorbed.

Transfer to a large salad

bowl, fluff with a fork,

and let cool.

2. I n a glass jar or bowl,
   combinedressing
   ingredients.
   3. A dd carrots, cabbage,
   onion, mint, basil, and
   jalapeño to the quinoa
   and toss. Add dressing
   andtoss again.
   4.Chill for at least
   1 hour. (Salad will stay
   fresh in airtight glass
   containers in
   the fridge for 5 days.)
   Before serving, top salad
   with peanuts.

Need a new recovery meal? Try this

salad, a training staple of New York

City Marathon winner Shalane

Flanagan’s. Its olive oil and herbs

help fight inflammation.

NUTRITION

JULY 2019/MUSCLE & FITNESS 103