Quinoa vs. rice - Women's Running

Quinoa vs. rice

Author: Women's Running Magazine

Read Time:   |  June 1, 2017


If there’s one ingredient all runners should be eating it’s quinoa – particularly those looking to lose weight. A member of the chenopod family, it is closely related to species like beetroot and spinach, yet has a rice-like resemblance.

High in protein, low in fat and a slow-release form of carbohydrate, quinoa is perfect for fuelling training sessions and speeding up recovery post run, and is a great low-calorie alternative to rice if you’re looking to lose weight. In fact, 15% of this grain is pure, unadulterated protein, which is more than double the amount found in rice, and contains a complete amino acid profile, which means it is easier for your body to break down. Quinoa is also said to suppress appetite, making it the perfect ingredient to add bulk (and flavour) to an evening meal, keeping you feeling satisfied for longer. Try the below recipe as a delicious healthy dish for summer, perfect for fuelling up the night before a race.

Chicken tikka with quinoa

Chicken Tikka With Jewelled Quinoa Salad

Serves 2
■ 300g chicken breast, cut into thick strips
■ 75g tikka paste
■ 250g cooked red and white quinoa
■ 1 pomegrante
■ ½ cucumber, deseeded and sliced
■ ½ red onion, peeled and thinly sliced
■ 1 tbsp chopped mint
■ 20g rocket leaves
■ 1 tbsp olive oil

1.Place the chicken in a non-metallic bowl with the tikka paste and mix well. Leave to marinate for 10-15 minutes.

2. Meanwhile, place the cooked quinoa into a bowl. Halve the pomegranate and hold over the bowl, cut-side down. Hit the skin with a wooden spoon so all the seeds fall out. Repeat with the
other half.

3. Stir in the cucumber, red onion, chopped mint and rocket leaves.

4. Heat the oil in a frying pan and cook the chicken strips for 5-6 minutes on either side, until cooked through.

5. Serve the chicken on a bed of the quinoa salad.

Women's Running Magazine

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