Céline Turenne
I introduced my mother to quinoa with this salad and it is still one of her favourites years later! (She was 80 at the time, proving it is never too late to change your eating habits!) You can vary the vegetables and garnishes according to your preferences and what you have on hand.
Quinoa Salad with Sweet and Sour Dressing
Ingredients
- 3 Tbsp (45 mL) maple syrup
- 2 Tbsp (30 mL) unpasteurized apple cider vinegar
- 1 Tbsp (15 mL) Dijon mustard
- 1 Tbsp (15 mL) old-fashioned grainy mustard
- 1/4 cup (60 mL) grapeseed oil
- 1 cup (250 mL) uncooked quinoa
- 1 red bell pepper, seeded and cut into 1/2 in (1.25 cm) dice
- 1 yellow bell pepper, seeded and cut into 1/2 in (1.25 cm) dice
- 1 orange bell pepper, seeded and cut into 1/2 in (1.25 cm) dice
- 1 English cucumber, peel on, cut into 1/2 in (1.25 cm) dice
- 16 cherry tomatoes, halved, or larger tomatoes, cut into bite-sized pieces
- 12 pitted black olives, halved
- 2 celery stalks, cut into 1/2 in (1.25 cm) dice
- 1/4 cup (60 mL) sun-dried tomatoes, drained and chopped
- 1/4 cup (60 mL) finely chopped flat-leaf parsley
Nutrition
Per serving:
- calories430
- protein10g
- fat19g
- saturated fat2g
- trans fat0g
- carbohydrates58g
- sugars16g
- fibre8g
- sodium395mg
Directions
01
In small bowl, whisk together maple syrup, vinegar, mustards, and oil.
02
Pour 2 cups (500 mL) cold water into medium saucepan. Add quinoa; stir and bring to a boil. Cover, reduce heat to simmer, and cook for 10 minutes. Turn heat off, and leave on burner for a further 10 minutes. Remove lid and fluff up with fork. Transfer to large bowl and add half of dressing.
03
While quinoa is cooling, prepare all other ingredients and add, along with remainder of dressing, once quinoa is completely cooled. Stir to combine.
04
This salad can be refrigerated for later use or served immediately.
