Nutty and Fruity Quinoa Salad with Maple Vinaigrette
This quinoa salad is very high in magnesium and makes a tasty side to a weeknight meal
Excerpted from Dietitians of Canada, COOK! by Mary Sue Waisman © 2011 Robert Rose Inc.
Excerpted from Dietitians of Canada, COOK! by Mary Sue Waisman, photos by Colin Erricson © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 1 cup quinoa rinsed
- 1/2 cup almonds sliced
- 1/2 cup apple coarsely chopped
- 1/2 cup dried apricots coarsely chopped
- 1/4 cup sunflower seeds toasted unsalted
- 1/4 cup dried cranberries or dried cherries
- 1/4 cup raisins
- 2 tbsp fresh mint finely chopped
- Maple Vinaigrette
- 1/3 cup pure maple syrup
- 1/4 cup cider vinegar
- 1/4 cup honey mustard
- 2 tbsp canola oil
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a medium saucepan, combine quinoa and 2 cups (500 mL) water; bring to a boil over high heat. Reduce heat to low, cover and simmer for about 20 minutes or until liquid is absorbed and quinoa is tender. Let stand for 5 minutes. Fluff with a fork.
- Transfer quinoa to a large bowl. Add almonds, apple, apricots, sunflower seeds, cranberries, raisins and mint; toss to combine.
Vinaigrette
- In a small bowl, whisk together maple syrup, vinegar, mustard, oil and 2 tbsp (30 mL) water. Pour 1⁄2 cup (125 mL) of the vinaigrette over the salad, reserving the remainder for another use. Toss salad gently to coat.
Recipe Notes
Per serving: Calories 233, Fat 8.3 g, Saturated fat 1.1 g, Sodium 29 mg (1% DV), Carbohydrate 36 g, Fiber 4g, Protein 6g, Calcium 47 mg (4% DV), Iron 3 mg (22% DV)
