With spring’s arrival the desire for quick and easy make-ahead meals increases. This whole-grain quinoa salad fits the bill, plus it incorporates one of my favourite flavours — maple! 
I use locally grown “Prairie Quinoa” along with Manitoba maple syrup produced in our area. An excellent salad to add to your meal-prep repertoire!
Maple Quinoa Salad
Main Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 tbsp maple syrup
- 1 red pepper, diced
- 6 -8 green onions, chopped
- 1 cup kernel corn (frozen or canned)
- 1 cup canned black beans, rinsed and drained
- 1/2 cup pecans, walnuts or almonds, chopped
Vinaigrette:
- 1/4 cup apple cider vinegar
- 3 tbsp canola oil
- 2 tbsp pure maple syrup
Directions:
Place water, quinoa and 1 tbsp maple syrup in medium saucepan and bring to a boil. Stir, cover pot, reduce heat and simmer for 15—20 minutes until cooked through. Remove the saucepan from heat, fluff quinoa with a fork and let sit 5 —10 minutes. Cool completely and transfer to a serving bowl.
While quinoa is cooling prepare peppers, green onions, corn, black beans and nuts. Whisk together apple cider vinegar, canola oil and maple syrup.
Add veggies, beans, nuts and vinaigrette to cooled quinoa. Toss well and refrigerate until ready to serve.
Sandi Knight 