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Nut and fruit quinoa salad

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Evelyn McQuaid, Canadian Cancer Society volunteer

Photo: ELLICSR Kitchen

Quinoa is a seed that can be prepared like whole grains such as rice or barley. It is easy to find these days and is a good vegetarian option. The sweet-and-sour mix in this salad could make an appetizing meal if your taste buds have changed during cancer treatment.

Salad
1 cup
quinoa 250 mL
2 cups water 500 mL
1/2 cup sliced almonds 125 mL
1/2 cup chopped apple 125 mL
1/2 cup dried apricots, chopped 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 tbsp finely chopped mint 30 mL
1/2 cup maple vinaigrette (see below) 125 mL
Maple vinaigrette, 1 cup (250 mL)
1/3 cup maple syrup 80 mL
1/4 cup cider vinegar 60 mL
1/4 cup honey mustard 60 mL
2 tbsp canola oil 30 mL
2 tbsp water 30 mL
Salad

Combine the quinoa with the water and bring to a boil. Reduce heat, cover and simmer 20 minutes until the quinoa is tender. Let stand 5 minutes and fluff with a fork. Transfer to a large bowl and add the remaining ingredients.

Maple vinaigrette

Combine in a jar and shake well. Use half on salad. Stores in the fridge for up to 1 week.

Makes 6 servings

If you have a recipe that could help someone with cancer, send it to recipes@cancer.ca.

Nutrition information
Per serving (1/2 cup, 125 mL)
Calories 313
Fat 11 grams
Carbohydrates 47 grams
Fibre 5 grams
Protein 8 grams

Looking for more ideas?

Cover image for Eating Well When You Have Cancer

Our booklet Eating Well When You Have Cancer has more tips and ideas to help manage symptoms and side effects that can affect your eating during treatment.

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