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Chicken with Quinoa Tabbouleh
(Quinoa is a whole grain that’s rich in carbohydrates and is as easily prepared as rice.)
A Runner’s Dream Diet
“This delicious high-carb, high-protein is the perfect postrun meal”
4 boneless, skinless chicken breast halves, grilled and thinly sliced
For the Quinoa Tabbouleh
3 cups cooked quinoa, at room
temperature
½ cup cucumber, diced with skin on
¼ cup red bell pepper, diced
2 tbsp fresh flat-leaf parsley, chopped
2 tsp fresh mint, chopped
2 tbsp olive oil
1 tbsp freshly squeezed lemon juice
2 tbsp red onion, minced
1½ tbsp sherry vinegar
½ tsp Kosher salt
1/8 tsp freshly ground black pepper
For the Parsley Vinaigrette
2 tbsp freshly squeezed lemon juice
1½ tbsp water
1 tbsp olive oil
2½ tbsp flat-leaf parsley, finely chopped
*Kosher salt & freshly ground black pepper to taste
Tabbouleh
In a large bowl, combine the quinoa, cucumber, bell pepper, parsley, mint, olive
oil, lemon juice, red onion, and vinegar. Toss to mix. Season with salt and
pepper.
Vinaigrette Whisk together the lemon juice and water. Whisk in the olive
oil, and then stir in the parsley. Season with salt and pepper.
Plate It Divide the quinoa into four dishes or containers and top with
the chicken. Drizzle with the vinaigrette. Serves four.
Did you know? Quinoa contains more protein than any other grain (an average of 16.2%, compared with 7.5% for rice, 9.9% for millet and 14% for wheat). It’s also a good source of dietary fiber and is high in magnesium, potassium and iron and a good source of phosphorous, calcium, vitamin E and several B vitamins. Quinoa is also gluten-free and easy to digest. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.
Nutritional info per serving (1/4 of recipe)
410 calories, 33 g protein, 16 g fat, 32 g carbs,
Recipe courtesy of marathoner and chef, Charlie Trotter, in the September 2008 issue of Runner's World.