Marathon Fuel: Eating Right for a Run - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

  The Fargo Marathon is just two months away. Many runners are well into their training for the big race and that includes more than just exercise.

  Work out routines change, but so do eating habits for a lot of runners.

  The Valley Today's John Trierweiler talked to a running enthusiast to get some helpful and healthy advice when it comes to fueling up... both before and after a run.

Recipe:

Basil Lemon Quinoa

2 20oz cans kidney beans rinsed and drained

2 cups cooked quinoa-red or white (I prefer red for this dish)

¼ c red onion, finely chopped

2 bunches of basil, stems discarded and leaves chopped

2 lemons juiced

1/2c extra virgin olive oil

Kosher salt to taste

Pepper to taste

 Instructions:

1. In a large bowl, mix together the kidney beans, quinoa, onion and basil.

2. In a small bowl, whisk together the lemon juice and extra virgin olive oil; season        it with salt and pepper.

3. Pour the dressing over the quinoa salad and toss to coat evenly.

4. Serve immediately or refrigerate.

   Eat along as a side dish or add to a pita or roll it as a wrap.  I add spinach or other green "leafys"!  Add chicken or steak for even more protein!