- 1 cup (250 mL) quinoa, rinsed
- ½ cup (125 mL) sliced almonds
- ½ cup (125 mL) coarsely chopped apple
- ½ cup (125 mL) coarsely chopped dried apricots
- ¼ cup (60 mL) toasted unsalted sunflower seeds
- ¼ cup (60 mL) dried cranberries
- ¼ cup (60 mL) raisins
- 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.
- Transfer quinoa to a large bowl. Add almonds, apple, apricots, sunflower seeds, cranberries, raisins and mint; toss to combine. Pour in vinaigrette and toss gently to coat.
- Makes 8 servings
- 1/3 cup (75 mL) pure maple syrup (or reduced-sugar maple-flavoured syrup)
- ¼ cup (60 mL) cider vinegar
- ¼ cup (60 mL) honey mustard
- 2 tbsp (30 mL) canola oil
- In a jar, combine maple syrup, vinegar, mustard, oil and 2 tbsp (30 mL) water. Seal and shake until well blended.
- Store in the refrigerator for up to one week, shaking well before use.
- Makes 1 cup (250 mL)
Nutrition per serving
|Saturated fat||1.1 g|
|Sodium||29 mg (1% daily value)|
|Fibre||4 g (16% daily value)|
|Calcium||47 mg (4% daily value)|
|Iron||3.1 mg (22% daily value)|
Diabetes food choice values per serving: 2 carbohydrates, 1½ fat
To continue the maple theme, try pairing this salad with glazed salmon. In the recipe for honey-nut coated salmon on Rose Reisman's Art of Living Well, maple syrup partners with honey and toasted pecans in a sauce for baked or grilled salmon.