Maple-Flavoured Quinoa Salad with Feta and Mint

4 servings

 

  • 2 cups (500 mL) quinoa, cooked
  • 1/2 cup (125 mL) fresh herbs, chopped
  • 1 cup (250 mL) feta, crumbled
  • 1-28 oz (796 mL) can chickpeas, drained
  • 12 cherry tomatoes, split in half
  • 1 red onion, chopped
  • Salt and pepper, to taste

 

Maple syrup dressing

  • 2 Tbsp. (30 ml) Dijon mustard
  • 2 Tbsp. (30 mL) wine vinegar or lemon juice
  • 4 Tbsp. (60 mL) olive oil
  • 1 Tbsp. (15 mL) maple syrup
  • 2 Tbsp. (30 mL) chives or fresh herbs (optional).

 

Preparation

Maple syrup dressing : in a bowl, combine Dijon mustard and wine vinegar or lemon juice. Season to taste. Using a fork, whip the dressing while adding olive oil and maple syrup.
Adjust seasoning and add chives or fresh herbs (optional).
In a bowl combine all ingredients. Add dressing and season to taste. Serve chilled.

 

Source: Fédération des producteurs acéricoles du Québec