Nutty & Fruity Quinoa Salad with Maple Vinaigrette

Recipe from Dietitians of Canada.

My reflexologist gave me this recipe. It is a perfect summer salad! Quinoa is one of those foods I try to eat often, but it's nice to find different ways of eating it. I tend to get bored with eating the same thing all the time. This recipe is great because it's refreshing, light and satisfying. Here's a good tip I learnt when cooking with quinoa...it's very important to rinse the quinoa before cooking it. This helps cut some of the bitterness you may taste otherwise. I made sure to do that with this recipe and it made all the difference!

What you'll need

1 cup Quinoa, rinsed

1/2 cup Sliced almonds

1/2 cup Coarsely chopped apple

1/2 cup Coarsely chopped dried apricots

1/4 cup Sunflower seeds, unsalted and toasted (I used hulled pumpkin seeds)

1/4 cup Dried cranberries

1/4 cup Raisins

2 tbsp Fresh mint, finely chopped

1/2 cup Maple vinaigrette (below)

Maple Vinaigrette

1/3 cup Pure maple syrup

1/4 cup Cider vinegar

1/4 cup Honey mustard (gluten free if necessary)

2 tbsp Canola oil

How to

1.  In medium saucepan, combine quinoa with 2 cups of 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. 

3.  To make the vinaigrette, in a jar combine the syrup, vinegar, mustard, oil and 2 tbsp water. Seal and shake until well blended. Store in the refrigerator for up to 1 week. Shake well before use. Makes 1 cup.

4.  Pour 1/2 cup of the vinaigrette over the salad and toss gently to coat.