THAI QUINOA SALAD
from Run Fast. Cook Fast. Eat Slow.

Let's get cooking to fight inflammation with this Thai Quinoa Salad from Run Fast. Cook Fast. Eat Slow. Shalane Flanagan and Elyse Kopecky 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.

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)
½ cup roasted peanuts, chopped

DRESSING INGREDIENTS

¼ cup extra-virgin olive oil
⅓ 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)

Here is a foolproof method to cook quinoa: In a medium saucepan over high heat, bring to a boil 1½ cups water and the quinoa. Reduce the heat to low and simmer, covered, for15 minutes or until all the water has been absorbed. Transfer toa 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.

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Run Fast. Cook Fast. Eat Slow.

Shalane Flanagan, Elyse Kopecky

Cook the recipes that Shalane Flanagan ate while training for her 2017 TCS New York City Marathon historic win!

IACP AWARD FINALIST

The New York Times bestseller Run Fast. Eat Slow. taught runners of all ages that healthy food could be both indulgent and incredibly nourishing. Now, Olympian Shalane Flanagan and chef Elyse Kopecky are back with a cookbook that’s full of recipes that are fast and easy without sacrificing flavor. Whether you are an athlete, training for a marathon, someone who barely has time to step in the kitchen, or feeding a hungry family, Run Fast. Cook Fast. Eat Slow. has wholesome meals to sustain you.

Run Fast. Cook Fast. Eat Slow. is full of pre-run snacks, post-run recovery breakfasts, on-the-go lunches, and 30-minutes-or-less dinner recipes. Each and every recipe—from Shalane and Elyse’s signature Superhero muffins to energizing smoothies, grain salads, veggie-loaded power bowls, homemade pizza, and race day bars—provides fuel and nutrition without sacrificing taste or time.

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Read an Excerpt

THE RUN FAST EAT SLOW WAY

Figuring out how to optimally nourish your body for an active, happy, and healthy life is surprisingly challenging. We live in a culture that both celebrates food and fears it. We know we should eat better, but health food has a reputation of being bland and boring. Nutrition science and the media are constantly fluctuating on what’s good versus bad for us. On top of all this, we are just too busy to take the time to cook nourishing meals.

Unfortunately, the bombardment of misinformation around healthy eating has led to an epidemic of disordered eating habits amongst young athletes. “While disordered eating does not necessarily mean an athlete has an eating disorder (i.e., anorexia nervosa), there is a huge overlap. Many athletes are often unaware of just how many calories they require for their high level of activity. Other athletes may adopt a special diet in hopes of improving their performance, yet not make up the calories that are missing when specific foods are being eliminated, “ says Jennifer Carlson, MD, who has extensive experience treating amenorrhea and the female athlete triad at Stanford University (read our complete interview with Dr. Carlson on page 30)....

Excerpted from Run Fast. Cook Fast. Eat Slow. by Shalane Flanagan, Elyse Kopecky. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.