Marathon Training Day 2, and Quinoa Salad

Went for the second day of marathon training run today. Temperature gauge said it felt like 22 degrees. I concur. Freezing! So I came home, had some fat free chocolate milk as a recovery drink, and whipped up some of the black bean fat shredder soup.

For an even more intense protein packed punch, I made this salad from Runner's World.

Quinoa Salad with Walnuts, Apples, and Herbs
Recipe by Gail Simmons, culinary expert, special projects director at Food & Wine, and judge on Bravo's Top Chef and Top Chef: Just Desserts

What you'll need:
4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, diced
1 cup quinoa, rinsed and drained
2 cups low-sodium chicken stock
Kosher salt and freshly ground black pepper
1 granny smith apple, cored and diced
1/4 cup rough chopped fresh flat leaf parsley
1/4 cup rough chopped fresh tarragon
1/3 cup chopped walnuts, lightly toasted
2-4 tablespoons fresh squeezed lemon juice

How to make it:
1. In a medium saucepan, add quinoa and lightly toast over medium high heat for about 2 minutes. Once it starts to smell nutty tip out into a bowl and set aside.
2. Place saucepan over medium heat and add 2 tablespoons of olive oil. Add diced onion and sauté for 3-4 minutes until translucent. Season with salt and pepper.
3. Add toasted quinoa back to pot, cover with chicken stock and bring to a boil. Lower heat to a simmer, cover and cook for 12-15 minutes, until all the liquid has been absorbed and the quinoa is cooked through. Fluff with a fork and transfer quinoa to a large mixing bowl.
4. Allow to cool slightly then fold in apples, walnuts and fresh herbs, stir well.
5. Drizzle remaining tablespoons of olive oil. Pour in lemon juice and season with salt and pepper, to taste. Toss thoroughly to finish before serving. Serves 2-4.

I used black quinoa to make it look extra intense, craisins instead of apples because I didn't have apples, and a tangerine instead of lemon because I didn't have lemon. Yummmm!