Quinoa, Pecan and Cranberry Salad
This salad is ideal for pic-nics. It can be served as a starter or as a side dish. Pecans may be replaced by other nuts.
Ingredients
Method
- Place the quinoa in a fine strainer and hold it under cold running water until the water runs clear, then drain well. Put it in a saucepan with the water and a pinch of salt. Bring to a rolling boil. Reduce the heat, cover, then simmer until the grains are translucent and the germ has spiralled out from each grain, about 15 minutes. Place the quinoa in a bowl, then let it cool down about 1 h at room temperature.
- Add the pecans, cranberries, zest and juice of the orange, oil, balsamic vinegar, thyme and salt. Mix well.
- Chill in the refrigerator for about 1 h to allow the flavours to meld. Adjust the seasoning then serve.
Nutrition Facts Table
per 1 serving (210g)
Amount % Daily Value |
Calories 370 |
Fat 20 g 30 % |
Saturated
1.6 g
9 % |
Cholesterol 0 mg |
Sodium 10 mg 0 % |
Carbohydrate 45 g 15 % |
Fibre 5 g 20 % |
Sugars 16 g |
Net Carbs 40 g |
Protein 6 g |
Vitamin A 1 % |
Vitamin C 29 % |
Calcium 4 % |
Iron 26 % |
Claims
This recipe is :- Diet-related health claims :
- Artery-healthy, Heart-healthy
- Excellent source of :
- Iron, Magnesium, Manganese
- Good source of :
- Copper, Fibre, Phosphorus, Potassium, Vitamin E, Vitamin K, Zinc
- Source of :
- Folacin, Niacin, Omega-3, Omega-6, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C
- Low :
- Saturated Fat, Sodium
- Free :
- Added Sugar, Cholesterol
DIABETES Exchange
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Fruits | 1 |
Fats | 3 ½ |