Lemon Cucumber Quinoa
- 1 cup white quinoa 250 mL
- 2 cups low-sodium vegetable broth 500 mL
- 1/2 cup cucumber slices, cut into quarters 125 mL
- 2 Tbsp canola oil 30 mL
- 1/4 cup slivered almonds 60 mL
- 1/2 cup dried cranberries 125 mL
- 1/2 lemon, juiced (about 2 Tbsp/30 mL)
- 1. In fine sieve, rinse quinoa well under cool water. Drain well.
- 2. In large pot, boil vegetable broth over medium heat. Cook quinoa in broth until tender but still firm, about 15 minutes. It’s done when germ separates, making it look like a curlicue. Drain well and return quinoa to pot off heat. Cover with tea towel and replace lid, allowing quinoa to steam and produce fluffy texture as it cools.
- 3. In salad bowl, toss quinoa with remaining ingredients. Chill and pack to go!
3 1/2 cups (875 mL)
3/4 cup (175 mL)
|Gras saturés||1 g|
Layered Spinach and Quinoa Salad
This colorful salad is equally attractive and tasty whether assembled in layers in a clear glass bowl or simply tossed altogether. The combination of yogurt, cheese, vegetables and grains makes for a well-balanced vegetarian meal. Canola oil’s low saturated fat content keeps the dressing free-flowing in the refrigerator.
Quinoa and Browned Onion Salad with Apples
If you've never had browned onions in a salad, this is the time to try it. Sautéed in mild-tasting canola oil, the onions are sweet and nutty and bring out the flavor of the pecans.
Skillet Quinoa with Black Beans, Cilantro and Feta
This quick and easy dish is a made-to-order meal for everyday athletes. Quinoa, a gluten-free whole grain, and black beans supply athletes with carbohydrates, fiber, protein and other nutrients that help produce energy, restore cells and replenish nutrient stores. Canola oil keeps saturated fat to a minimum and lets the fresh ingredients shine.