Nut & Fruit Quinoa Salad

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Skill Level
Preparation Time 10 minutes Total Time 35 minutes
Servings 6 Cost Per Serving $0.92
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Nut & Fruit Quinoa Salad
1 cupUncooked Quinoa
2 cupsWater
1/2 cupAlmonds
1/2 cupApple, roughly diced
1/2 cupDried Apricots, finely diced
1/4 cupToasted Unsalted Sunflower Seeds
1/4 cupDried Cranberries
1/4 cupRaisins
2 tbspFresh Mint, finely chopped
1/2 cupMaple Vinaigrette (see below)
Maple Vinaigrette
1/3 cupMaple Syrup
1/4 cupCider Vinegar
1/4 cupHoney Mustard or Dijon Mustard
2 tbspGrape Seed Oil or Extra Virgin Olive Oil
2 tbspWater


  1. Combine the quinoa and water in a medium sauce pot and place over high heat.
  2. Once the water begins to boil, reduce heat to low and cover. Simmer for 20 more minutes or until the quinoa has absorbed the water and is tender.
  3. Let quinoa stand, uncovered, for 5 minutes then fluff with a fork.
  4. Transfer quinoa to a large bowl and add the remaining ingredients.
  5. For the vinaigrette, combine all ingredients in a jar and shake well. Use half on the salad and store the rest in the fridge for up to 1 week.


  • Some types of chemotherapy can lead to side effects like food having a metallic taste. If meat tastes metallic, choose other foods that are high in protein such as eggs, cheese or vegetarian options to make sure you meet your protein needs. You may need more protein during cancer treatment to help your body heal.
  • Quinoa is one of the few vegetarian foods that is a complete protein, meaning it contains all of the essential amino acids (protein building blocks) and does not have to be combined with other foods.
  • Having vegetarian meals more often is associated with lower risk of cancer, diabetes, heart disease and obesity.
  • This recipe is rich in fibre, which can help prevent constipation. High fibre diets are also linked to a lower risk of colorectal cancer.
  • Nuts contain protein and healthy polyunsaturated fats which may help lower “lousy” LDL cholesterol, which may reduce the risk of heart disease.