Maple, Balsalmic 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 (TIP: Look for unsweetened or naturally sweetened varieties.)
•1 cup raw unsalted chopped pecans
•4 to 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 and maple syrup.
3.Add 3/4 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 1/4 cup dressing and season with salt.
Nutrients per serving (1 cup):
Calories: 325, Total Fat: 12 g, Sat. Fat: 1 g, Monounsaturated Fat: 6.5 g, Polyunsaturated Fat: 4.5 g, Carbs: 49 g, Fiber: 5 g, Sugars: 20 g, Protein: 7 g, Sodium: 247 mg, Cholesterol: 0 mg
Thank you Clean Eating Magazine!