Shalane Flanagan's kale recovery salad

Perk of this salad: it lasts for nearly a week, and gets even more flavorful by the day. 

I had the awesome privilege of meeting Olympic Marathoner Shalane Flanagan numerous times while I worked at a company called HOTSHOT.  Shalane was one of our brand influencers, and happened to be participate in the 2016 RIO Olympics, crossing the marathon finish line in sixth place. It was a pretty incredible experience.  Not only did she race in Rio, but the Olympian also had another victory to celebrate that year.  She and chef Elyse Kopecky (who happens to have been her college running teammate) launched their first cookbook together, Run Fast Eat Slow. Geared towards runners, this book emphasizes that fat is essential for flavor and performance and that counting calories, obsessing over protein, and restrictive dieting does more harm than good. Amen. 

One of my many meetings with Shalane, and Elyse, included a contest ran by my company, where the winner got to bring a friend to Portland, Oregon to meet and cook! with the duo - and of course receive a signed copy of the cookbook.  It felt like a win for me, as I got to attend and moderate the whole event.  My biggest takeaway from the amazing athletes (Kopecky is a runner still), was that we should not shy from healthy fats or carbs, and that moderate protein is all we need.  As they say - real food can be indulgent and nourishing at the same time - and I like the way that sounds. 

So - of the many things I've prepared from Run Fast, Eat Slow, this salad is a constant winner. I like how easy it is to prepare a big batch that will last for a few days (great for lunch/quick dinners) during the week, and honestly, the flavor of the miso dressing not only absorbs into the kale adding flavor, but it in turn makes the kale a bit more supple, and easier to digest.  Try it!

Ingredients: 

• 1 cup quinoa, rinsed using a fine-mesh strainer 
• 1/4 teaspoon fine sea salt 
• 2 cups loosely chopped kale, stems removed
• 1 red bell pepper, seeded and chopped
• 1 Jalapeño pepper, finely chopped, including the seeds if you lie the slice 
• 1/2 red onion, chopped
• 1/2 cup chopped cilantro leaves
• 1 can black beans, drained and rinsed or 1 1/2 cups cooked black beans
• 1/3 cup extra-virgin olive oil
• 1 avocado, sliced
• 1/2 cup toasted pumpkin seeds
• 1/2 grated Cotija, crumbled feta cheese, or copped olives 

Directions: 

1. In a medium saucepan over high heat, bring to a boil the quinoa, 1 1/2 cups water, and 1/2 teaspoon of the salt.  Reduce the heat to low and simmer, covered, until the quinoa is tender and all the water has been absorbed, 15-20 minutes. Transfer to a large salad bowl, fluff with a fork, and set aside to cool. 
2. Once cool, add the kale, red bell pepper, chile pepper, onions, cilantro, black beans, lime juice, oil and the remaining 1/4 teaspoon salt to the quinoa and toss to combine. Taste and add additional salt, if needed. Chill in the fridge until ready to serve. 
3. Just before serving, top with the avocado slices, pumpkin seeds, and the cheese or olives. 
4. Mix in Shalane Flanagan's Lemon Miso Dressing

Enjoy!