Adapted from The Glowing Fridge
During marathon training, my appetite is always through the roof and I have a hard time not giving into all my cravings (ice cream, cookies, chips and salsa…you name it). I’ve been victim to the marathon diet before and have actually gained weight while training for a race. I promise you it’s easier than it sounds when you start eating a lot of extra junk food that’s easily accessible because you’re hungry 24/7.
I work full-time, often putting in far more than the standard 40 hours at the office, so between training, work, and having time to spend with my family, I want meals that are not time-consuming to make but are also packed full of the nutrients I need for a healthy body and that keep me full so I’m not snacking after dinner.
I came across this Spicy Kale recipe a couple years ago when living in St. Louis and looking for more ways to incorporate kale into our diet. From start to finish it takes about 30 minutes to make and it stores well so I have often prepared it the night before to have dinner ready to go on a work night. This dish is friendly to all diets – vegan, vegetarian, and even those of us who eat meat on a regular basis (it fills you up and you won’t miss the meat in this meal, I promise). I hope you all enjoy this recipe and please let me know what you think if you make it!
1 cup quinoa uncooked
1 bunch of kale, de-stemmed
1/2 red onion, chopped (I buy pre-chopped red onion because my eyes burn too much when chopping onions)
1 can black beans, drained and rinsed
1 cup corn (I use a full can of corn instead drained and rinsed)
1/4 cup fresh cilantro, chopped
1 glove minced garlic
1/4 cup fresh lime juice from 2 limes (I buy lime juice from the grocery store instead)
1/4 cup hot sauce of your choice (I use Frank’s RedHot)
1/4 cup water
1 teaspoon maple syrup
1/2 teaspoon cumin
Salt/Pepper to taste (I normally skip this)
Combine 2 cups water with 1 cup dry quinoa in a pot and bring to boil. Expect the quinoa to expand into about 3 cups so use a large enough pot to accommodate. Once the quinoa is boiling, reduce the heat to simmer and cover. Stir occasionally until all of the water has been absorbed and remove from heat.
While the quinoa is cooking, wash and de-stem the kale and place into a large mixing or serving bowl. Drain the black beans and corn and rinse before adding to the bowl. Chop the onion and add to the bowl.
In a separate bowl, combine the ingredients for the spicy dressing. Mix well and set aside.
Add the cooked quinoa to the kale salad and mix. Once mixed, pour the spicy dressing on top and mix again.
Dinner is served!