The building blocks to any hearty and filling meal is grain. For an athlete, the quality of the grain plays an important factor in performance and endurance. Why short change your body with processed and refined grains when there are other alternatives that provide healthy benefits?
Farro and quinoa are two of today's hottest grains. What makes them so special? They taste great and are loaded to nutrients.
Here are two recipes with farro and quinoa that are easy to make and will provide the nutrients you need to perform.
FarroThis ancient grain is making waves with its nutty texture and pleasant chew. It's high in fiber and packed with nutrients like niacin and zinc, which helps the body convert food to fuel and boost immunity. To add this grain into your diet, try tossing farro into a salad, like the one below:
Tuscan Farro Salad
Serves 2 as an entr?e or 4 as a side dish
1 cup uncooked farro
2 tablespoons extra-virgin olive oil, divided use
2 skinless boneless chicken breast halves, cooked and diced
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels
3 green onions, thinly sliced
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled
Cook farro in a medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
Cook the green beans in a large saucepan of boiling salted water until slightly tender, about 4 minutes. Drain. Rinse under cold water to cool; drain.
Mix farro, diced chicken and green beans in large bowl; add corn and green onions.
In a small bowl, whisk olive oil, marjoram, salt, vinegar, shallot and mustard until well combined. Pour over the salad in bowl; toss to coat. Season to taste with salt and pepper.
More: A Day of Perfect Eating