Quinoa-Hummus-Kale Tri-Plate

This was my favouritepre-race supper for quite some time a few years back – particularly when I first began ‘eating 2 run’. It travels well and is eaten cold, so I’d even make it up and take it with me for out-of-town races. In fact, this is exactly what I ate the night before I ran my fastest half marathon ever, 1:36 at the Victoria Half Marathon in 2012. I’ve since moved on to simpler fare for the night before races, but this tri-plate still remains a favourite meal of mine.

Makes 4 servings.

Ingredients/Directions

1. Hummus

• 2 cups cooked chickpeas (garbanzo beans) – or 1 can (Eden brand is BPA free)
• ⅓ cup tahini (sesame seed butter)
• 3 Tbsp lemon juice (~1 large lemon juiced)
• ½ – 1 tsp sea salt, to taste
• 2 Tbsp olive oil
• 1 to 3 Tbsp water, added 1 Tbsp at a time, until desired consistency is reached

Put all ingredients in a food processor and process until smooth and creamy.

2. Quinoa Salad

• 1 cup white quinoa, rinsed and cooked in 1 cup water (bring to boil, cover, and simmer for 15 minutes)
• handful each of of fresh parsley and fresh mint, chopped
• 2-3 large carrots, grated
• 1 bunch green onions, chopped
• ¼ cup chopped dried tart cherries (optional)

Dressing

• 4 Tbsp lemon juice (~1 large lemon juiced)
• 3 Tbsp olive oil
• 1 tsp sea salt

In large bowl, combine quinoa, parsley, mint, carrots, onions and dried tart cherries, if using. Mix the lemon juice, olive oil and sea salt together and toss with quinoa.

3. Marinated Kale

• 1 bunch kale, rinsed, de-ribbed and torn into small pieces

Dressing

• 3 Tbsp lemon juice (~1 large lemon juiced)
• 1 Tbsp olive oil
• 2 Tbsp tahini
• 1 tsp garlic powder (optional)
• ½ tsp sea salt
• 3 Tbsp nutritional yeast

To deliciously healthy food and stronger faster running… Cheers,

Sarah Cuff, RHN