With all the focus on my 2nd book "The 365-day Running Journal" I feel I am overdue on posting a recipe from my first book "Essential Sports Nutrition."
Enjoy!
Enjoy!
Cinnamon Quinoa Bowl
Vegetarian, Gluten-Free
Yield: 1 serving / Prep Time: ~5 minutes / Cook Time: ~10 minutes
Quinoa (pronounced KEEN-wah) is often called an “ancient grain” when in actuality, it’s a seed. Rich in iron, manganese, magnesium, B-vitamins and fiber, quinoa is also complete protein which means it contains all essential amino acids. This delicious cinnamon quinoa bowl is sure to give you a feel-good boost before your upcoming competition or workout. And because cinnamon may help reduce inflammation and ease muscle soreness, I suggest to make an extra serving or two to enjoy as a post-workout snack.
Ingredients
- 2 tablespoons chopped raw pecans
- 1½ teaspoons butter
- ½ teaspoon ground cinnamon, plus more for sprinkling on top
- Pinch salt
- 1 cup cooked quinoa
- 1½ tablespoons maple syrup
- 1 tablespoon dried cranberries, chopped
- ¼ teaspoon chia seeds (optional)
- In a medium saucepan, toast the pecans over medium heat stirring often until the pecans are fragrant and browned (about 5 minutes).
- Add the butter, cinnamon and salt to the pan and stir until well combined.
- Add the quinoa to the pan and stir to combine. Cook, stirring constantly, until the quinoa is warmed through. Remove the pan from heat and stir in the maple syrup.
- Transfer the mixture to a bowl and top with dried cranberries and chia seeds.
- Serve immediately.
Meal prep tip:
One half cup dry quinoa plus 1 cup water will yield about 2 cups cooked quinoa. This recipe is easy to double or triple for multiple meals.
More recipes like this can be found in my book Essential Sports Nutrition.