If you’ve been keeping up with the Athletic Bookworms, you know that this month, we’re reading (and cooking) with Shalene Flanigan and Elyse Kopeky in their awesome new cookbook, RUN FAST. COOK FAST. EAT SLOW. The authors were kind enough to provide one of their recipes—Inflammation-Fighting Thai Quinoa Salad Recipe—for any of you who’ve been tempted to buy the cookbook but haven’t wanted to commit without seeing what some of the recipes are like. I LOVE this one—check it out below, try it and let me know how it goes!
To enter to win a package of some other sports nutrition books I love, just tag #AthleticBookworms and myself @mollyjhurford in an Instagram post when you cook a recipe from RUN FAST. COOK FAST. EAT SLOW!
Inflammation-Fighting Thai Quinoa Salad Recipe
When Shalane traveled to Bend, Oregon, to kick off recipe test- ing for book two with Elyse, this was the very first recipe to come out of Elyse’s kitchen. It was love at first bite. We continued to tweak the recipe, not because it needed much work, but because we secretly wanted an excuse to make it time and again. This is the salad Shalane made on a near weekly basis while training for the 2017 NYC Marathon and 2018 Boston Marathon.
We highly recommend the use of fish sauce (a store-bought condiment) to give the salad a true Thai-inspired umami kick, but if you’re vegan or vegetarian, the salad is crown-worthy made with just soy sauce.
Make this salad on a Sunday night for work lunches all week long or serve as a side dish with a juicy, grilled steak for a dinner set to impress. SERVES 5
SALAD INGREDIENTS
- 1 cup quinoa, rinsed and drained
- 2 cups grated carrots (about 2 large)
- 2 cups thinly sliced purple cabbage
- 3 green onions, white and green parts sliced
- 1 cup packed mint leaves, chopped (cilantro works too)
- 1 cup packed basil leaves, chopped
- 1 jalapeño or serrano pepper, seeds removed, minced (optional)
- 1⁄2 cup roasted peanuts, chopped
DRESSING INGREDIENTS
- 1⁄4 cup extra-virgin olive oil
- 1⁄3 cup fresh lime juice (2 to 3 limes)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon fish sauce (optional)
DIRECTIONS
- Here is a foolproof method to cook quinoa: In a medium saucepan over high heat, bring to a boil 11⁄2 cups water and
the quinoa. Reduce the 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 set aside to cool. - Meanwhile, put the olive oil, lime juice, soy sauce or tamari, honey, and fish sauce (if using) in a glass jar or bowl and stir to combine.
- Once the quinoa is cool, add the carrots, cabbage, onion, mint, basil, and pepper (if using) to the bowl and toss to combine. Add the dressing and toss again. Taste and, if needed, add more fish sauce or soy sauce.
- Top with the peanuts. Chill in the fridge for at least 1 hour or until ready to serve.
- This salad will stay fresh in airtight glass containers in the fridge for up to 5 days.
Love this recipe? Get the cookbook here:
Excerpted from RUN FAST. COOK FAST. EAT SLOW Copyright © 2018 by Shalane Flanagan and Elyse Kopecky. Photographs copyright © 2018 by Alan Weiner. Published by Rodale Books, an imprint of Penguin Random House.
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