Name: Quinoa Salad with Balsamic Maple Dressing recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup quinoa rinsed; 2 cup water; 1 cup baby spinach; 1 orange; 1/2 cup sultanas drained; 2 tbs balsamic vinegar; 2 tbs maple syrup; 2 tsp dijon mustard

by massagemum Last updated on 09/17/2020

A nutritious salad that can be varied to taste. Great for a barbeque side dish or vegetarian lunch dish. - massagemum

Ingredients

1 cup quinoa rinsed
2 cup water
1 cup baby spinach
1 orange
1/2 cup sultanas drained
2 tbs balsamic vinegar
2 tbs maple syrup
2 tsp dijon mustard

Method

Step 1

Cook quinoa in water by preferred method. When cooked fluff with a fork and spread onto a plate to cool.
Step 2

Remove peel and all pith from orange with a knife. Segment the orange between the membranes, catching any juice into a small bowl.
Step 3

Squeeze the orange membranes into the bowl to catch any further juice. Cut segments in half crosswise and set aside.
Step 4

Make the dressing by combining vinegar, maple syrup and mustard in bowl with the orange juice. Whisk to combine.
Step 5

Place quinoa in a large bowl and add sultanas, orange segments and baby spinach leaves.
Step 6

Pour over dressing and toss everything well to combine.

Equipment

1 knife
2 bowl
1 whisk

Recipe Notes

from Australia’s Best Recipes team

I cooked the quinoa in a microwave rice cooker for 12 minutes on high (1000W). It can also be cooked on the stove by bringing the water and quinoa to a boil and then simmering for about 5-10 minutes until water is absorbed and the quinoa tail has separated from the seed.

This salad can be varied by adding toasted nuts when serving. Oil could be added to the dressing if preferred.

Seeded mustard could be used.

Other dried fruits could be substituted.

Salad can be prepared ahead and keeps well in the fridge.

Serve at room temperature.

Have quinoa, rinsed if necessary and sultanas, plumped in boiling water and drained.