Wanted: Recipes That Fuel Your Miles

Variety is the spice of life. And that’s especially true when it comes to eating healthy to fuel your miles. After all, who wants to eat the same boring plate of spaghetti every night? That’s right, no one.

So let’s spice it up, MKE! We want to include your favorite recipes in future posts about what real local runners eat. Whether it’s an old family recipe or something you found online, send it our way at keeprunningmke@gmail.com.

To get you started, here’s a recipe we recently discovered at The Fit Girl’s Kitchen (authored by an MKE runner!).

Red Quinoa Avocado Salad with Lemon-Cumin Vinaigrette

via The Fit Girl’s Kitchen (Adapted from Fine Cooking Magazine)

Ingredients

3 Tbs. raisins (preferably a mix of dark and golden)

2 Tbs. dried apricots, thinly sliced

1 cup red or white quinoa, rinsed well

1 large lemon

3 Tbs. extra-virgin olive oil

1/4 tsp. ground coriander

1/4 tsp. ground cumin

1/4 tsp. sweet paprika

2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks

2 medium scallions, white and light green parts only, thinly sliced

2 to 3 Tbs. coarsely chopped toasted almonds

Freshly ground black pepper & kosher salt

Instructions

In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.

In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes.

Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature. (FGK note: Make sure to do this step – if you don’t and try to mix it all right away, the quinoa becomes sticky and mushy.)

Finely grate the zest from the lemon and then whisk the lemon zest and 1 Tbs. lemon juice with olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.

Check out Kat’s blog for more great recipes.

That’s all we’ve got for today. Stay tuned for another runner profile later this week.

Keep Running MKE – you’re doing great!

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