Nut & Fruit Quinoa Salad

HomeClinics & ProgramsELLICSR KitchenNut & Fruit Quinoa Salad

Skill Level	Easy

Preparation Time	10 minutes	Total Time	35 minutes
Servings	6	Cost Per Serving	$0.92

1 cup	Uncooked Quinoa
2 cups	Water
1/2 cup	Almonds
1/2 cup	Apple, roughly diced
1/2 cup	Dried Apricots, finely diced
1/4 cup	Toasted Unsalted Sunflower Seeds
1/4 cup	Dried Cranberries
1/4 cup	Raisins
2 tbsp	Fresh Mint, finely chopped
1/2 cup	Maple Vinaigrette (see below)

Maple Vinaigrette

1/3 cup	Maple Syrup
1/4 cup	Cider Vinegar
1/4 cup	Honey Mustard or Dijon Mustard
2 tbsp	Grape Seed Oil or Extra Virgin Olive Oil
2 tbsp	Water

Combine the quinoa and water in a medium sauce pot and place over high heat.
Once the water begins to boil, reduce heat to low and cover. Simmer for 20 more minutes or until the quinoa has absorbed the water and is tender.
Let quinoa stand, uncovered, for 5 minutes then fluff with a fork.
Transfer quinoa to a large bowl and add the remaining ingredients.
For the vinaigrette, combine all ingredients in a jar and shake well. Use half on the salad and store the rest in the fridge for up to 1 week.

PDF link to nutrition facts table for nut and fruit quinoa salad

Some types of chemotherapy can lead to side effects like food having a metallic taste. If meat tastes metallic, choose other foods that are high in protein such as eggs, cheese or vegetarian options to make sure you meet your protein needs. You may need more protein during cancer treatment to help your body heal.
Quinoa is one of the few vegetarian foods that is a complete protein, meaning it contains all of the essential amino acids (protein building blocks) and does not have to be combined with other foods.
Having vegetarian meals more often is associated with lower risk of cancer, diabetes, heart disease and obesity.
This recipe is rich in fibre, which can help prevent constipation. High fibre diets are also linked to a lower risk of colorectal cancer.
Nuts contain protein and healthy polyunsaturated fats which may help lower “lousy” LDL cholesterol, which may reduce the risk of heart disease.