Nut and fruit quinoa salad

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.

Recipe by: Evelyn McQuaid, Canadian Cancer Society volunteer

Photo by: ELLICSR Kitchen

appetite changes

Ingredients

Salad

1 cup quinoa
2 cups water
1/2 cup sliced almonds
1/2 cup apple, chopped
1/2 cup dried apricots, chopped
1/4 cup toasted unsalted sunflower seeds
1/4 cup dried cranberries
1/4 cup raisins
2 tbsp mint, finely chopped
1/2 cup maple vinaigrette (see below)

Maple vinaigrette, 1 cup

1/3 cup maple syrup
1/4 cup cider vinegar
1/4 cup honey mustard
2 tbsp canola oil
2 tbsp water

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

Nutrition facts

Per serving (1/2 cup)

Calories: 313
Fat: 11 grams
Carbohydrates: 47 grams
Fibre: 5 grams
Protein: 8 grams

Looking for more ideas?

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.

Eating Well When You Have Cancer

This booklet will help you eat well during cancer treatment and recovery. It's written for people with cancer and for caregivers helping with menus, food shopping and preparing meals.