It's time for a little sneak peek at what we've got in store for you this summer. Come August 14th, Run Fast. Cook Fast. Eat Slow. will hit bookstores nationwide, but we couldn’t wait until then to get this recipe out there. Our Thai Quinoa Salad is Shalane’s new fave grain salad and makes a regular appearance in her marathon training meal plan—it has become a mainstay in her prep for the 2018 Boston Marathon.
Take one bite and you'll find the umami flavor here totally irresistible. It’s the perfect dish for fighting inflammation thanks to the fresh herbs and olive oil so go ahead and log those extra miles. Add this recipe to your Sunday meal prep for a refreshing start to the week or pack it up and bring it to your next potluck for an unusual contribution. Kick up the heat by serving it with a side of sriracha.
THAI QUINOA SALAD
For fighting inflammation
from Run Fast. Cook Fast. Eat Slow. cookbook by Shalane Flanagan and Elyse Kopecky
When Shalane traveled to Bend, Oregon, to kick off recipe testing for book II 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 NYC and Boston Marathon.
We highly recommend the use of fish sauce 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.
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 (can sub cilantro)
1 cup packed basil leaves, chopped
1 jalapeño or serrano pepper, seeds removed, minced (optional)
1/2 cup roasted peanuts, chopped
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)
1. Here is a foolproof method to cook quinoa: In a medium saucepan over high heat, bring to a boil 1 1⁄2 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.
2. 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.
3. 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.
4. Top with the peanuts. Chill in the fridge for at least one hour or until ready to serve.
5. This salad will stay fresh in airtight glass containers in the fridge for up to 5 days.
Time Saver Tip:
Use a food processor to grate the carrots and chop the cabbage and herbs.
GLUTEN-FREE • VEGAN