Avocado Quinoa Salad

Ingredienser

1 1/2 cups (375 mL) water

1/4 tsp (1 mL) salt

1 cup (250 mL) quinoa

1 1/2 cups (375 mL) diced avocado

1 cup (250 mL) chopped spinach leaves, lightly packed

1 cup (250 mL) finely chopped fennel bulb (white part only)

1/2 cup (125 mL) chopped dried cranberries

1/4 cup (60 mL) unsalted, roasted sunflower seeds

1 Tbsp (15 mL) chopped fresh chives

1/3 cup (75 mL) walnut pieces, toasted (see Tip, page 9)

1/4 cup (60 mL) olive (or cooking) oil

2 Tbsp (30 mL) lemon juice

1 Tbsp (15 mL) maple syrup

1 tsp (5 mL) dijon mustard

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

Fremgangsmåte

Bring water and salt to a boil in a medium saucepan. Stir in quinoa. Reduce heat to medium-low and cook, covered, for about 20 minutes, without stirring, until quinoa is tender.

Remove from heat and let stand, covered, for 5 minutes.

Transfer to a large bowl and allow to cool, stirring occasionally, about 20 minutes.

Add next 6 ingredients.

For the dressing, process next 7 ingredients in blender until smooth. Makes about 1/2 cup (125 mL) vinaigrette. Drizzle over quinoa mixture and stir to combine.

1 cup (250 mL): 340 Calories; 21 g Total Fat (10 g Mono, 5 g Poly, 2.5 g Sat); 0 mg Cholesterol; 37 g Carbohydrate;

6 g Fibre; 7 g Protein; 320 mg Sodium