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.

 

Nutty and Fruity Quinoa Salad with Maple Vinaigrette
Nutty and Fruity Quinoa Salad with Maple Vinaigrette
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)