If I get this done, my reward will be a “rest” week with just 65k/40mi next week. It’s fitting in well, as I’ll be spending two days on aeroplanes. On Wednesday, we’ll be flying to Hamburg, and on Saturday move on to Lisbon. I look forward to Europe. It’s my home, it’s where I feel I belong culturally. I look forward to real green trees, street cafes and restaurants where you can sit and watch people walking by. All things that are rare or non-existent in Dubai.
It’s about time to escape the scorching summer heat. It’s almost impossible to spend anytime outside during the day, unless you are inside a cooled swimming pool. I do most of my runs on an air-conditioned indoor track which is only 650m long. It seems crazy to run in such short circles, but it’s the only chance I have to get a 20+k run in without dying. I manage easy 10k runs outside at early morning hours or after sunset. Anything beyond that would be irresponsible. My 29k run will be around 45 laps on this indoor track. I gotta rely on my Garmin for the distance, as I can assure you that I will loose count after about four or five laps.
As in previous years, I have deviated a little from my usual nutritional restrictions. In order to meet my carb needs, I have included some grains back into my diet. They fill me up when my stomach feels like a bucket with a hole, they help me recover and they get me ready for my next run.
Today’s recipe is as good with quinoa as it is with brown rice. Rich and aromatic, with zingy and earthy flavors and different textures. Good on its own or as a side dish. I hope you enjoy.
THAI COCONUT QUINOA
3/4 cup uncooked quinoa
1 1/2 cups boiling water (divided)
1/4 cup desiccated coconut
1 green chili (optional)
1/4 cup fresh cilantro, tightly packed
1 2cm/1-inch piece fresh ginger
1 garlic clove
1 tablespoon coconut oil
1 red onion, finely sliced
1/4 cup cashew nuts, halved
1 7cm/3inch piece cinnamon
3 whole cloves
6 whole peppercorns
1/4 cup frozen or thawed green peas
3/4 teaspoon salt
1 tablespoon lime juice
2 tablespoons cilantro leaves, finely chopped
cilantro leaves to garnish
Serves 2 as main, 4 as side dish
Pour 3/4 cup of boiling water over the desiccated coconut and let stand for a few minutes.
Place coconut mixture, cilantro, ginger, garlic and chili in a food processor and pulse until finely chopped. Set aside.
In a medium pan heat the oil over medium heat. Add cinnamon, cloves, peppercorns and cashew halves and fry for 1-2 minutes, until fragrant. Add sliced onions and fry until softened and golden, about 8 minutes. Stir in quinoa and cook for another couple of minutes. Add coconut mixture and cook for another few minutes.
Now add peas, salt and remaining 3/4 cup boiling water. Stir gently, bring to a simmer, then cover and cook on low heat until all liquid has absorbed and quinoa is al dente, about 15-20 minutes.
Remove the piece of cinnamon. Sprinkle over the lime juice. Stir in chopped cilantro leaves. Gently fork through the quinoa. Garnish with whole cilantro leaves. Serve immediately.