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Runner's World Recipe:

Chicken with Quinoa Tabbouleh

Marathoner and chef Charlie Trotter shares his recipe for a high-carb, high-protein postrun meal. By Charlie Trotter Image by Yunhee KimFrom the September 2008 issue of Runner's World

Chicken with Quinoa Tabboule

Quinoa is a whole grain that's rich in carbohydrates and is as easily prepared as rice. One cup of raw quinoa is equivalent to about three cups cooked.

4 boneless, skinless chicken breast halves, grilled and thinly sliced

For the Quinoa Tabbouleh
3 cups cooked quinoa, at room temperature
1/2 cup cucumber, diced with skin on
1/4 cup red bell pepper, diced
2 tablespoons fresh flat-leaf parsley, chopped
2 teaspoons fresh mint, chopped
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons red onion, minced
1 1/2 tablespoons sherry vinegar
1/2 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper

For the Parsley Vinaigrette
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons water
1 tablespoon olive oil
2 1/2 tablespoons flat-leaf parsley, finely chopped
Kosher salt and freshly ground black pepper

Tabbouleh In a large bowl, combine the quinoa, cucumber, bell pepper, parsley, mint, olive oil, lemon juice, red onion, and vinegar. Toss to mix. Season with salt and pepper.

Vinaigrette Whisk together the lemon juice and water. Whisk in the olive oil, and then stir in the parsley. Season with salt and pepper.

Plate It Divide the quinoa into four dishes or containers and top with the chicken. Drizzle with the vinaigrette. Serves four.

Calories Per Serving: 410
Carbs: 32 g
Protein: 33 g
Fat: 16 g

Charlie Trotter's, 816 West Armitage, Chicago; charlietrotters.com