Quinoa Salad with Maple Vinaigrette

 

Serves 8

 

Ingredients:

1 cup              250 ml           Quinoa,

¼ cup             60 ml              Almonds, sliced, toasted

½ cup             125 ml           Apple, skin on, chopped

¼ cup             60 ml              Apricots, dried, chopped

¼ cup             60 ml              Cranberries, dried

2 tbsp             45 ml              Mint, fresh, chopped

½ cup             125 ml           Maple vinaigrette (see recipe)

 

Directions:

1.    In a medium saucepan combine quinoa and 2 cups of water. Bring to a boil, the reduce heat to low and cover. Simmer for about 15 minutes, or until liquid is absorbed and quinoa is tender. Transfer quinoa to a large bowl and allow to cool.

2.    Once quinoa is cool add the remaining ingredients. Toss gently to coat.

 

Nutrition information per Serving:

Calories                    173

Fat                              5 grams        

Carbohydrate           29 grams

Fibre                           4 grams

Protein                       4 grams

Sodium                      41 milligrams

 

Source:  Dietitians of Canada, Cook! Mary Sue Waisman, MSc, RD

 

 

 

 

 

 

 

 

 

 

Maple Vinaigrette

 

Makes 1 cup

 

Ingredients:

¼ cup             60 ml              Maple syrup

¼ cup             60 ml              Cider vinegar

¼ cup             60 ml              Honey mustard

2 tbsp             30 ml              Canola oil

 

Directions:

1.    In a small bowl combine maple syrup, vinegar and mustard. Whisk in canola oil until well blended. Store in an air tight container for up to 1 week.

 

Nutrition information per Serving:

Calories                    76

Fat                               4 grams

Carbohydrate           9 grams

Fibre                           0 grams

Protein                       0 grams

Sodium                      70 milligrams

 

Source:  Dietitians of Canada, Cook! Mary Sue Waisman, MSc, RD