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Maple Balsamic Quinoa Salad

Adapted from Clean Eating Magazine

Marinate this quinoa salad in a simple sweet-and-sour dressing overnight and it will steal the spotlight at your next buffet.

Cooks’ Reviews:  “My husband and I both really liked this!  I would use a little less maple syrup for less sweetness.” ~Natalie S.

“This was easy to make, kid-friendly, and vegetarian. I used fresh chives from my garden instead of the scallions and added fresh cracked black pepper. I will try using a little less balsamic vinegar and adding a little ginger the next time. ~Jennifer M.

Makes 8 servings

1 2/3 cup NOW Certified Organic Quinoa Grain*, rinsed
1/3 cup Ellyndale Organics™ Extra Virgin Olive Oil*
1/3 cup balsamic vinegar
1/3 cup NOW Certified Organic Maple Syrup*
1 cup dried cranberries or cherries (TIP: Look for unsweetened or naturally sweetened varieties.)
1 cup NOW Raw Pecans*, chopped
4 to 5 scallions, thinly sliced
1 tsp sea salt, plus additional to taste

*NOW products available at your local health food store


  1. Cook quinoa according to package directions.
  2. Let cool completely.
  3. Prepare dressing: In a small bowl, whisk oil, vinegar and maple syrup.
  4. Add 3/4 cup dressing to quinoa.
  5. Stir in cranberries, pecans, scallions and salt.
  6. Refrigerate overnight.
  7. Serve cold or at room temperature; just before serving, stir in remaining 1/4 cup dressing and season with salt.


Calories: 325
Total Fat: 12g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 247mg
Total Carbohydrates: 49g
Dietary Fiber: 5g
Sugars: 20g
Protein: 7g

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