Delicious and nutritious quinoa, kale, and black bean salad – the perfect post-run meal for vegans and those who are gluten-free. Give it a try!
Nutritious and delicious fuel for recovery
What do you get when you combine the culinary talents of the authors of the _Run Fast Eat Slow_ cookbook with a post-workout recovery meal? A dish filled with nothing but goodness and zero guilt. This recipe is a perfect example of a healthy and satisfying meal that will leave you feeling nourished and energized. With ingredients like quinoa, kale, and beans, this vegan and gluten-free salad is not only delicious but also packed with nutrients to fuel your body after a tough workout.
The _Run Fast Eat Slow_ cookbook promotes a lifestyle of eating well to support an active and healthy body. This quinoa salad is a prime example of their philosophy, showcasing how simple, whole ingredients can come together to create a flavorful and satisfying meal. Whether you’re a vegan runner or just looking to incorporate more plant-based meals into your diet, this recipe is sure to become a favorite in your meal rotation.
Power up with this nutrient-packed salad after your run!
Hello everyone and welcome back to another vegan and gluten-free recipe episode I’ll be making this recovery salad courtesy of the Runfast eat slow cookbook for those of you new here welcome thank you so much for stopping by and you probably don’t know about this cookbook if you’re new but I have been using it quite a bit recently and I.
Absolutely love it it’s written by two very accomplished athletic women here’s the recipe page for those of you who are curious and want to follow along and this is the goal of what this look like when I’m all done I’ve linked this cookbook Below in case you want to buy yourself a copy it’s a pretty straightforward recipe and I’ll admit.
Today is one of those days where I was very busy I went for a run and I didn’t feel like doing a ton of cooking gymnastics tons of stuff in my kitchen so this is a pretty nice recipe because there’s some chopping up of the vegetables you cook the quinoa and then everything comes together you mix it in a nice salad bowl and it’s ready to go.
Like I usually do in these recipe episodes I’ll go through each of these 11 ingredients and then I’ll tell you how everything comes together the steps I’ll be following to make that beautiful salad first up there’s one cup of quinoa half a cup of sundried tomatoes 1/3 cup of lime juice 3 cups of luscious kale one avocado half of a red onion one.
Jalapeno and I’ll be keeping the seeds in because I want this salad to be extra spicy 2 tbspoon of dried cilantro 1 can of spicy black beans 1 teaspoon of salt and finally 1/3 cup of extra virgin olive oil most of this recipe is going to be chopping up the vegetables but first I’m going to head over to my stove top and that’s where I’m going to cook.
Off the one cup of quinoa and I’m also going to sauté down the chopped half of this red onion because it really has a bitey flavor and leaves an aftertaste in your mouth when it’s raw and I don’t really want to have that with this salad so I’m just going to sauté down those little chopped bits of red onion to kind of take the kick out of the raw onion.
Flavor while the quinoa is cooking and the red onion is sautéing down on the stove top I’m going to get started chopping down the vegetables so that’ll be the 3 cups of kale approximately and the avocado and the jalapeno pepper and then once those two items are done cooking on the stove top I’ll bring them back here to the countertop throw.
Everything together in a salad bowl and eat it and tell you how it tastes that’s everything you need to know in a nutshell for this recipe I’m going to quickly chop down half of this red onion and then take you over to the stove top to get the red onion started as well as the.
Quinoa we are almost ready to assemble everything so what I’m going to do now is go and grab the quinoa that’s all cooked it’s all done as well as the sauteed half of a red onion I’ll bring those two over here and I’m actually going to save cutting into the avocado.
For the very end because once avocado is exposed to the air it starts to turn brown I’m just going to slice them at the very end so that they’re nice and fresh right on top of the salad they’re looking so good good so ready to go I just love the flavor of red onion once it’s been cooked down and then of course we’ve got our steaming very hot still.
Quinoa it’s looking nice and fluffy so I’m just going to let this sit in the saucepan for a little bit to cool down let’s first get these beans out of their can cool all right those are all ready to go didn’t make too much of a mess so so that just leaves us with this little avocado D moment of truth let’s see how this little Avo is looking the.
Reveal twist and yes I love when there’s still a little bit of yellow color around the pit area this is looking really nice let’s get this chopped up super quick not too shabby that was the last ingredient for me to prepare so now I’m going to mix everything everything together in the salad bowl in goes the.
Quinoa next I’m going to do the red onions because that was another warm item give this a nice mix I think beans will come next and I’m hoping that the color of these black beans doesn’t completely overwhelm the color of the overall salad I’m hoping the beans can hopefully stand alone so far so good I think I’m going to throw the kale in.
Here ooh this is smelling so nice nice we’re getting closer now I’m going to grab the sundried tomatoes I just set them in a little dish off to the side 1/3 of a cup of lime juice and I think it will contrast nicely with the spice from the jalapeno pepper and I don’t know everything else in here I lean a bit saltier on my Foods so I’m going to.
Be a little bit generous with this salt and now we’ve got a couple tablespoons of this cilantro the original recipe had fresh cilantro I tend to not buy fresh cilantro because I can’t use all of it quickly enough and it just ends up going bad in my fridge so I just turned to my dried cilantro instead and then our final two ingredients are going to go in.
Here now which are the jalapeno peppers and the avocado so much green so much beautiful green going into this salad this definitely looks like something that two very accomplished longdistance Runners would put in their cookbook just look at that goodness it is so rich so full so colorful it’s absolutely packed with good stuff in here especially the.
Protein from the black beans and the quinoa I’m curious to see what flavor jumps out at me immediately when I bite into this let’s see what this is all about immediately I taste the lime and then I get the kick from the jalapeno the crunch from the sauteed Red Onion of course the quinoa which is grainy and then a lot of smoothness from the.
Avocado I am thoroughly enjoying this salad I hope you do too if you decide to try it out please let me know what you think of this recipe in the comment section and of course I always welcome recommendations or suggestions if you have a recipe in mind that you’d like me to feature on this channel or if there’s a recipe that you know of that isn’t.
Typically prepared vegan or gluten-free and you would like me to attempt to make it so that is everything for this recovery quinoa salad recipe episode thank you so much for watching take care everybody eat well and I will see you in the next episode on this channel.
bye
