Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Incan Quin-Wow! Quinoa (pronounced KEEN-wah) is one of the first grains (technically a seed) humans ever cultivated and used in cooking. It has a dense, earthy flavor and is one of the few grains with all nine essential amino acids, so it’s perfect for a dish like porridge—hearty, basic, and satisfying in an almost primal way. When I learned about quinoa, it helped me appreciate the many ancient foods and cultures that could enrich my life, if only I made room for them. Make it the night before, so you can warm it up to eat before a long morning run. A great mixture of carbs, protein, and fat, this porridge is sweetened with fruit and cinnamon. Replace the vanilla with almond or hazelnut extract for a nutty variation. 1 cup dried quinoa, rinsed and drained 2 cups water 1 cup almond milk or your favorite nondairy milk 1 ripe pear, cored, quartered, and finely sliced, or 1 banana, sliced ¼ cup dried coconut flakes 3 tablespoons Flora Oil 3-6-9 Blend ½ teaspoon sea salt or light miso ½ teaspoon vanilla extract 1½ teaspoons ground cinnamon Garnish: Raisins, apple slices, and chia seeds or your favorite nuts Add the quinoa and water to a medium saucepan. Bring to a boil, reduce the heat to low, and simmer for 15 to 20 minutes, until the water is absorbed and the quinoa turns translucent. Fluff the quinoa with a fork and cool for 5 minutes. Place the quinoa and the remaining ingredients in a blender or food processor and mix ...