Blueberry Quinoa Salad

Składniki

1 1/2 cups (375 mL) water

1/8 tsp (0.5 mL) + 3/4 tsp (4 mL) salt, divided

2/3 cup (150 mL) quinoa

2 cups (500 mL) chopped arugula, lightly packed

1 cup (250 mL) canned lentils, rinsed and drained

1/2 cup (125 mL) diced red pepper

1/2 cup (125 mL) dried blueberries

1/4 cup (60 mL) grated

Swiss cheese

1/4 cup (60 mL) pine nuts, toasted (see Tip)

2 Tbsp (30 mL) thinly sliced green onion

3 Tbsp (45 mL) olive (or cooking) oil

3 Tbsp (45 mL) raspberry vinegar

1 1/2 tsp (7 mL) lemon juice

3/4 tsp (4 mL) granulated sugar

3/4 tsp (4 mL) pepper

1 clove garlic, minced

Wskazówki

Combine water and 1/8 tsp (0.5 mL) salt in a small saucepan. Bring to a boil. Stir in quinoa. Reduce heat to medium-low and simmer, covered, for about 20 minutes, without stirring, until quinoa is tender and liquid is absorbed. Transfer to a large bowl and allow to cool.

Add next 7 ingredients.

Whisk remaining 6 ingredients and 3/4 tsp (4 mL) salt in a small bowl. Add to quinoa mixture and toss until dressing is evenly distributed.

1 cup (250 mL): 275 Calories; 13.6 g Total Fat (6.4 g Mono, 3.4 g Poly, 2.2 g Sat); 6 mg Cholesterol; 30 g Carbohydrate;

7 g Fibre; 8 g Protein; 409 mg Sodium