Nut and fruit quinoa salad
Quinoa is a seed that can be prepared like whole grains such as rice or barley. It is easy to find these days and is a good vegetarian option. The sweet-and-sour mix in this salad could make an appetizing meal if your taste buds have changed during cancer treatment.
Recipe by: Evelyn McQuaid, Canadian Cancer Society volunteer
Photo by: ELLICSR Kitchen
- 1 cup quinoa
- 2 cups water
- 1/2 cup sliced almonds
- 1/2 cup apple, chopped
- 1/2 cup dried apricots, chopped
- 1/4 cup toasted unsalted sunflower seeds
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 2 tbsp mint, finely chopped
- 1/2 cup maple vinaigrette (see below)
Maple vinaigrette, 1 cup
- 1/3 cup maple syrup
- 1/4 cup cider vinegar
- 1/4 cup honey mustard
- 2 tbsp canola oil
- 2 tbsp water
- Combine the quinoa with the water and bring to a boil.
- Reduce heat, cover and simmer 20 minutes until the quinoa is tender.
- Let stand 5 minutes and fluff with a fork.
- Transfer to a large bowl and add the remaining ingredients.
- Combine in a jar and shake well.
- Use half on salad. (Stores in the fridge for up to 1 week.)
Makes 6 servings
Per serving (1/2 cup)
- Calories: 313
- Fat: 11 grams
- Carbohydrates: 47 grams
- Fibre: 5 grams
- Protein: 8 grams