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Nutty and Fruity Quinoa Salad with Maple Vinaigrette

Makes 8 servings

The salad has natural sweetness from the dried fruits, and the nuts give it crunch.

Ingredients

1 cup quinoa, rinsed 250 mL
1/2 cup sliced almonds 125 mL
1/2 cup coarsely chopped apple 125 mL
1/2 cup coarsely chopped dried apricots 125 mL
1/4 cup toasted unsalted sunflower seeds 60 mL
1/4 cup dried cranberries 60 mL
1/4 cup raisins 60 mL
2 tbsp finely chopped fresh mint 30 mL
     
  Maple Vinaigrette Dressing  
1/3 cup pure maple syrup 75 mL
1/4 cup cider vinegar 60 mL
1/4 cup honey mustard 60 mL
2 tbsp canola oil 30 mL

Instructions

Step 1
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.

Step 2
Transfer quinoa to a large bowl. Add almonds, apple, apricots, sunflower seeds, cranberries, raisins and mint; toss to combine. Pour in vinaigrette and toss gently to coat.

Step 3
Maple Vinaigrette Dressing: In a jar, combine maple syrup, vinegar, mustard, oil and 2 tbsp (30 mL) water. Seal and shake until well blended.

Step 4
Maple Vinaigrette Dressing: Store in the refrigerator for up to 1 week, shaking well before use.

Tips

If you’re making quinoa on the weekend, cook extra to make this salad during the week.
You can also use reduced- sugar maple-flavored syrup in the dressing.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 233
Fat / Lipides 8.3 g
Saturated / saturés 1.1 g
+ Trans / trans
Cholesterol / Cholestérol
1%
Sodium / Sodium 29 mg
Carbohydrates / Glucides 36 g
16%
Fiber / Fibres 4 g
Sugars / Sucres
Protein Protéines 6 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
4%
Calcium / Calcium
22%
Iron / Fer
Very high in: Magnesium
Diabetes Food Choice Values:
2 Carbohydrates 
1 1⁄2 Fats
© Cook! Dietitians of Canada. 2011. Published by Robert Rose Inc.

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