The Runner's Cookbook by Anita Bean

Author:Anita Bean
Language: eng
Format: epub
ISBN: 9781472946782
Publisher: Bloomsbury Publishing
Published: 2017-12-28T05:00:00+00:00

QUINOA, GOAT’S CHEESE AND BEETROOT SALAD

I love the contrasting colours and flavours in this protein-packed salad. It’s a tasty way of adding beetroot to your diet (especially if, like me, you don’t like drinking the juice!). Beetroot increases the body’s levels of nitric oxide, which helps improves blood flow and oxygen delivery to the muscles, and reduces the oxygen cost of exercise.

Serves 4

•225g (8oz) quinoa (or 2 × 250g pouches ready-to-eat quinoa)

•3 medium-sized cooked beetroot, quartered

•200g (7oz) salad leaves (e.g. rocket, watercress or baby spinach)

•200g (7oz) cherry tomatoes, halved

•75g (3oz) goat’s cheese

•100g (3½oz) walnut halves

•125g (4oz) pomegranate seeds

For the dressing:

•2 tbsp olive oil

•2 tsp balsamic vinegar

•1 garlic clove, crushed

•Salt and freshly ground black pepper, to season

Cook the quinoa according to the packet instructions. Leave to cool.

Shake the dressing ingredients together in a screw-top jar or bottle, and season to taste.

In a large bowl, mix together the quinoa, beetroot, salad leaves, tomatoes and dressing. Divide among four plates or bowls.

Crumble over the goat’s cheese and scatter over the walnuts and pomegranate seeds.

NUTRITION per serving

•631 kcal, 26g protein, 35g fat (12g saturates), 48g carbs (19g total sugars), 10g fibre

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