Scott Jurek’s “Incan Quin-Wow” Quinoa Porridge
On a race day, ultra marathoner and CLIF bar athlete Scott Jurek goes liquid — with a smoothie that incorporates all nutrients, like coconut milk, yogurt, and bananas, or a green drink of wheatgrass and protein powder. But when he’s got more time to prepare, Jurek will whip up his Incan Quin-Wow quinoa porridge — a mixture of carbs, protein, and fat. The recipe was published in Jurek’s book, Eat and Run in 2012. And according to Applegate, the liquid-based meal helps when trying to hit all your nutrient-bases while avoiding an upset stomach. “Quinoa has about 8 grams of protein per cup so he’s pretty good with having a balanced pre-race meal,” she says. “That’s a good, quick breakfast, and that’s going to have good staying power before a workout. It’s something to eat two or three hours beforehand,” she says.
- 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
- 1 ½ 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 for 1 to 2 minutes, until smooth.
This porridge can be made the night before and refrigerated so it is ready before a morning workout. For a warm porridge, pour the porridge into a small pot and warm on very low heat for 5 minutes (you may omit the Flora Oil from the mixture and stir it in after the porridge is warmed). Garnish with raisins, apple slices, and chia seeds or your favorite nuts.Back to top