Maple Balsamic Quinoa Salad
Many Americans are trying to reduce their risks of long-term health issues by trying to manage their body mass index (BMI) by increasing their daily exercise, reducing their stress, and improve and manage their food choices. Some people choose to reduce the amount of red meat and increase vegetable and complex carb intake. Quinoa is a high protein, complex carb choice that can easily absorb a variety of flavors to create a gluten-free, meatless meal. I recently made this recipe from Clean Eating Magazine that was a hit with my whole family. I used it for lunch as a side dish for the kids and I used as a topper for my salad.
Maple Balsamic Quinoa Salad:
-1 2/3 cup quinoa, rinsed
-1/3 cup extra-virgin olive oil
-1/3 cup balsamic vinegar
-1/3 cup pure maple syrup
-1 cup dried cranberries or cherries or apricots (look for unsweetened or naturally sweetened varieties)
-1 cup raw unsalted chopped pecans
-4-5 scallions, thinly sliced
-1 tsp. sea salt, plus additional to taste
1. Cook quinoa according to package directions. Let cool completely.
2. Prepare dressing in a small bowl, whisk oil, vinegar & maple syrup.
3. Add ¾ cup dressing to quinoa. Stir in Cranberries, pecans, scallions, and salt. Refrigerate overnight. Serve cold or at room temperature; just before serving stir in remaining ¼ cup dressing and season to taste with salt.
Nutrients per serving (1 cup):
Total Fat- 12g
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