Try this recipe from Matt Fitzgerald and Georgie Fear’s Racing Weight Cookbook: Lean, Light Recipes for Athletes (VeloPress). Achieving race weight doesn’t have to mean eating bland. This recipe is easy, quick and tastes great.
4 SERVINGS (1¼ CUPS) // 30 MINUTES
Recipe profile: Vegetarian
¾ cup quinoa, rinsed and drained
1½ cups water
1 egg, beaten
1 teaspoon sesame oil
½ red pepper, chopped
½ yellow onion, chopped
2 celery ribs, chopped
1 clove garlic, crushed or minced
2 teaspoons soy sauce
- Combine quinoa and water in a small saucepan and bring to a boil. Reduce heat to low and cover. Cook 20 minutes or until all water is absorbed, then turn off heat. Let quinoa cool, uncovered. (This lets extra moisture evaporate so the quinoa is dry.)
- In a large nonstick skillet, scramble egg over medium heat, breaking into small pieces. Transfer cooked egg to a small plate or bowl and return skillet to stove.
- Raise heat to medium-high and add sesame oil to skillet. Heat oil for 1 minute, then add red pepper, yellow onion, celery, and garlic. Stir-fry for 5 minutes, then add cooked quinoa, egg, and soy sauce. Cook, stirring for 2 minutes or until hot, and serve.
Per serving: 173 calories, 5 g fat, 27 g total carbohydrate, 4 g dietary fiber, 7 g protein