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
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  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.
  2. Transfer quinoa to a large bowl. Add almonds, apple, apricots, sunflower seeds, cranberries, raisins and mint; toss to combine.
Vinaigrette
  1. 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)