Shalane Flanagan’s Thai Quinoa Salad is a summer must-make

Shalane Flanagan's Thai Quinoa Salad is a summer must-make

Shalane Flanagan has mastered the art of fueling on the fly. Flanagan, a four-time Olympian (twice in the marathon) and the 2017 New York City Marathon champion may be retired from professional competition, but she’s still a busy coach for Bowerman Track Club, a mom and co-author of three cookbooks with her friend and former teammate, Elyse Kopecki.

Flanagan has decades of experience in cooking and planning meals that both help her run fast and keep her healthy and energized. This recipe is easy to throw together or prep in advance. I love making a double batch of the dressing and freezing it for next time. While it’s perfect as-is, feel free to add whatever veggies or protein your family enjoys–throwing in a can of chickpeas and/or some chicken gives our household a protein boost when we make this one.

Shalane Flanagan, USA Olympic Trials Marathon
Photo: Kevin Morris

Shalane’s Thai Quinoa 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 or cilantro leaves, chopped

1 cup packed basil leaves, chopped

1 jalapeno pepper, seeds removed and minced (optional)

1/2 cup chopped roasted peanuts

thai quinoa salad
Photo: Unsplash/YoazAviz

Dressing

1/4 cup extra virgin olive oil

1/3 cup fresh lime juice

2 Tbsp honey or maple syrup

2 tbsp soy sauce (tamari works as well)

1 Tbsp fish sauce (optional, remove to make the recipe vegan)

RECIPE: Emma Coburn’s baked “fried” chicken sandwich

Directions

Cook your quinoa perfectly with Flanagan’s foolproof method: in a medium saucepan over high heat, bring 1 1/2 cups water to a boil with the quinoa. Reduce the heat to low and simmer, covered, for roughly 15 minutes or until all the water is absorbed. Fluff with a fork and transfer to a large salad bowl to cool.

Put the olive oil, soy sauce or tamari, honey, and fish sauce in a glass jar and shake or stir until combined.

When the quinoa has cooled, add carrots, cabbage, onion, mint, basil, and pepper to the bowl, toss to combine. Add dressing and mix together. Top with the peanuts, and chill in the fridge for at least an hour before serving.

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