This is one of my most popular quinoa salads. It is a great dish for pot lucks and get togethers. I also like it packed on the bottom of clear containers, pint or quart size canning jars and topped with your choice of salad greens and vegetables for grab and go salads and lunches. When you are ready to eat simply dump on a plate and the grain salad with the dressing will fall over the greens. The salad jars keep in the fridge for at least three days.
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Makes 6 x 1 cup (250 ml) servings
INGREDIENTS:
1 cup dry quinoa - 250 ml
2. Transfer quinoa to a large bowl. Add almonds, diced apple, slivers of dried apricots, sunflower seeds, dried cranberries, raisins and chopped mint; toss to combine.
3. In a jar, combine maple syrup, vinegar, mustard, oil and water. Seal and shake until well blended.
4. Pour in vinaigrette and toss gently to coat. Garnish with a few sprigs of fresh mint. Serve warm or cold.
Note: You can store the vinaigrette in the refrigerator for up to 1 week; shake well before use. Makes I cup (250 ml) dressing and is so good on many things!
Nutrition Facts (per 1 cup or 150 g quinoa salad without the green salad): 260 calories, 10 g fat, 55 mg sodium, 40 g carbohydrate, 4 g fibre, 16 g sugar, 6 g protein. % Daily Values are 20% vitamin A, 4 vitamin C, 6% calcium and 20% iron.
2 cup water - 250 ml
½ cup almonds - 125 ml
1 apple, cored and chopped
½ cup dried apricots, sliced - 125 ml
¼ cup sunflower seeds -60 ml
¼ cup dried cranberries - 60 ml
¼ cup raisins - 125 ml
2 Tbsp fresh mint, chopped - 30 ml
¼ cup maple syrup - 60 ml
¼ cup balsamic vinegar - 60 ml
2 Tbsp olive oil - 30 ml
2 Tbsp water - 30 ml
1 Tbsp Dijon mustard - 15 ml
METHOD:
1. Combine the quinoa and 2 cups (500 mL) of cold water in a saucepan. 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. Remove from heat and let stand for 5 minutes. Fluff with a fork.
1. Combine the quinoa and 2 cups (500 mL) of cold water in a saucepan. 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. Remove from heat and let stand for 5 minutes. Fluff with a fork.
2. Transfer quinoa to a large bowl. Add almonds, diced apple, slivers of dried apricots, sunflower seeds, dried cranberries, raisins and chopped mint; toss to combine.
3. In a jar, combine maple syrup, vinegar, mustard, oil and water. Seal and shake until well blended.
4. Pour in vinaigrette and toss gently to coat. Garnish with a few sprigs of fresh mint. Serve warm or cold.
Note: You can store the vinaigrette in the refrigerator for up to 1 week; shake well before use. Makes I cup (250 ml) dressing and is so good on many things!
Yours in good taste,
© Nancy Guppy, RD, MHSc
http://nancyguppy.com/
© Nancy Guppy, RD, MHSc
http://nancyguppy.com/
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