CCS adapting to COVID-19 realities to support Canadians during and after the pandemic
Nut and fruit quinoa salad
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.
|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|
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.
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 firstname.lastname@example.org.
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.