By Meghan G. Loftus
Traveling for work has the potential to wreak havoc on anyone's fitness. But when Gail Simmons, one of the judges on Bravo's Top Chef, travels to shoot the show, she spends weeks away from her New York City home. She works long, variable hours. And one of her job requirements is to eat rich foods in front of a television camera.
To manage the lack of routine, the stress, and the calories, the trained culinary expert looks to her feet. "No matter where I go, all I need to do is wear my running shoes," she says.
They helped her get to know Seattle, where the latest season, which premieres tonight at 10 ET, was filmed. She recalls her running route there, which passed the Pike Place Market, headed along the waterfront, and turned around in the Olympic Sculpture Park. "It was a great city to exercise in," she says. "We were there in the summer, so it wasn't raining. It was beautiful every day."
Though most runners don't face the same healthy-eating challenges she does, cooking instead of eating out should be a regular part of any athlete's schedule, Simmons says. "If you're running, it means you care about your body," she says. "That has to also translate to caring what you put into it."
This quinoa salad with walnuts, apples, and herbs makes a uniquely tasty lunch for such health-conscious runners. Its combinations of textures (soft quinoa, crunchy apples, crumbly walnuts) and flavors (nutty, sweet, oniony) is just crazy enough to work. Eat it alone, or try topping it with grilled chicken for an added protein punch.
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 saut? 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.
If you have a recipe you'd like to share with fellow runners, or any other food-related content you'd like to see, email?ravenous@runnersworld.com.
Source: http://ravenous.runnersworld.com/2012/11/07/a-top-chef-worthy-warm-quinoa-salad/
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