A blog by runners. For runners.

Recovery recipe: quinoa, chickpeas, and spring vegetables

By: Lisa Horvath


The first word I typed out for this post was recovery. After I typed it I sat at my kitchen table watching the rowers on the Charles River for a long time. I stared out at Cambridge and MIT ,and to my left, the buildings of downtown and thought about Boston, my home.

My heart is heavy as I’m sure yours is too. Whether you live in Boston or not, you are all part of this community, you are all runners. You are deeply connected to this sport and if you’re like me, you have found a sanctuary and solace in the miles you log; you understand running’s amazing healing powers. But now someone has attacked this sport, this community, tarnishing a deeply inspirational and beautiful event.

This week, I intended to write up a “recovery” recipe for all of you runners who had completed the amazing feat of 26.2 miles. I intended to provide you with a recipe that would fill your bellies, offer some extra protein for your sore muscles, and give you sustenance so you could head back out there for your first post-marathon run. Those intentions seem silly now because this recovery is greater than some sore muscles and tight joints.

Suddenly, recovery has a new meaning.

I in no way believe that a recipe will heal the scars of Monday’s events but I do know that healing begin with small steps.

Let us continue to let running flow through our veins, sustain us through hard times, and buoy us in good. Let’s keep hitting the streets and the paths and the tracks in honor of those we’ve lost, as we help to rebuild our city and ourselves.

And when you’ve tired and are in need, may this recipe provide you with comfort. May you share it with those you love, after participating in a sport that fills your heart, knowing that it was prepared from my little kitchen to yours — with Boston, the marathon, and the victims in mind.

Run on Boston, run on.

Quinoa salad with chickpeas and spring vegetables

For the salad:

  • 2 cups cooked quinoa
  • 1 cup cooked chickpeas
  • 5 asparagus spears, cut on a bias
  • ½ zucchini, cut on a bias
  • ½ cup shredded brussel sprouts; you can find premade packages at Trader Joes
  • Handful of cilantro
  • 1 green onion, sliced

For the dressing:

  • Juice of one lemon
  • 1 tablespoon olive oil
  • 2 tablespoons champagne vinegar
  • 1 teaspoon garlic, minced
  • ¼ teaspoon garlic salt
  • Dash of cayenne
  • Pinch of sugar

1. Place cooked quinoa and chickpeas in a large bowl.
2. Cut asparagus, zucchini and brussel sprouts. Place in a pot with a steamer basket. Steam for 3 minutes or until tender but still have a bite.
3. Once vegetables are steamed, place in bowl with quinoa and chickpeas. Add cilantro and onion.
4. Mix all ingredients for dressing in a separate bowl.
5. Dump dressing over quinoa mixture and mix.
6. If you’d like, add a little extra champagne vinegar to the top of the salad before serving.

Article and photo by Walk Jog Run contributor Lisa Horvath. Lisa is a Boston-based certified yoga teacher, runner, and blogger. You can ask her a question in the comments below.