Tuesday, April 30, 2013

Maple Balsamic Quinoa Salad

Since I've started to Eat The Food, I've been a lot more lax about the old clean eating rules I had imposed on myself for so long.  I still love the concept (eat nutritionally dense foods, watch labels, plenty of fruits/veggies/water/exercise) but in my ever increasing need for BALANCE it was time to just eat the food, without the label of a "diet."  Now, with that said, I still LOVE so many of the Clean Eating Magazine recipes and this is one I had to share with all of you! It's protein packed and soaked in a yummy sweet-and-sour dressing.  You'll love it! 

Maple Balsamic Quinoa Salad
Photo Credit: Jodi Pudge

Serves: 8
  • 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 quinoa salad): 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

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