Glow Nutriton | Health

Magical Quinoa

Nutrition, RecipesGisela RouxComment

Today I'm sharing with you a few quinoa salad recipe's that is easy to make for weekday meals. What dietitian doesn't like quinoa?  Quinoa is high in protein, fibre and makes for a great high protein salad option or vegetarian meal.

 

Edamame Quinoa Salad

Serves 4-6

A high protein complete salad.  Ideal for a light lunch or as complement to a main meal.  Can be served chilled or at room temperature

Ingredients

1 1/2 cup frozen Edamame, cooked according to instructions

1 cup red cabbage, shredded

1 1/2 cup quinoa

1 red pepper, seeded and diced small

3/4 cup cup diced pineapple or mango

1/4 cup raisins or dried cranberries

1/4 cup almonds or pecans, chopped

Dressing

2 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

1 teaspoon brown sugar or equivalent Stevia

1 teaspoon child powder

3 gloves garlic, minced

1/2 cup chopped fresh cilantro

salt to taste

Instructions

Step 1
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.

Step 2

Set Quinoa in a bowel and add a bit of olive oil to taste.  Add Edamame, cabbage, diced peppers, pineapple/mango, cranberries/raisins and almonds/pecans

Step 3

Combine dressing ingredients

Step 4

Toss and serve either chilled or at room temperature


Nutty and Fruity Quinoa Salad with Maple Vinaigrette

Makes 8 servings

The salad has natural sweetness from the dried fruits, and the nuts give it crunch.

Ingredients

1 cup quinoa, rinsed 250 mL

1/2 cup sliced almonds 125 mL

1/2 cup coarsely chopped apple 125 mL

1/2 cup coarsely chopped dried apricots 125 mL

1/4 cup toasted unsalted sunflower seeds 60 mL

1/4 cup dried cranberries 60 mL

1/4 cup raisins 60 mL

2 tbspfinely chopped fresh mint30 mL

   

 Maple Vinaigrette Dressing 

1/3 cup pure maple syrup 75 mL

1/4 cup cider vinegar 60 mL

1/4 cup honey mustard 60 mL

2 tbsp canola oil 30 mL

Instructions

Step 1
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.

Step 2
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.

Step 3
Maple Vinaigrette Dressing: In a jar, combine maple syrup, vinegar, mustard, oil and 2 tbsp (30 mL) water. Seal and shake until well blended.

Step 4
Maple Vinaigrette Dressing: Store in the refrigerator for up to 1 week, shaking well before use.

Tips

If you’re making quinoa on the weekend, cook extra to make this salad during the week.

You can also use reduced- sugar maple-flavored syrup in the dressing.