Last week I came across a Facebook post from Runner’s World highlighting great post-run meals. Since I knew I’d need some recovery food after the Philly marathon, I stocked up on the ingredients for their “Recover Faster: Chicken Quinoa Soup”. I made a huge pot and dined on it for lunch for a few days – a delicious recovery meal.
Chicken and quinoa are a dynamic duo: “Amino acids in chicken rebuild broken-down muscle tissue, while carbs in quinoa refuel your depleted gas tank,” says Sumbal, “making this optimal for recovery.” Quinoa provides magnesium, which may improve muscle strength in athletes, according to a study published last year.
Runner’s World: To Recover Faster: Chicken Quinoa Soup (for this recipe and more click here)
Simmer This: Heat 2 teaspoons canola oil in a pot; cook 1 diced onion and 2 sliced carrots for 6 minutes. Add 1 pound thinly sliced boneless raw chicken thighs (note: I used chunks of rotisserie chicken) , 1 cup sliced mushrooms, 2 sliced celery stalks, and 2 minced garlic cloves; cook 5 minutes. Add 4 cups chicken broth, 1 cup water, 3/4 cup quinoa, 4 sprigs thyme, and salt and pepper. Boil, reduce heat, and simmer about 15 minutes, till quinoa is tender.