Healthy Twists’ Summer Salad with Maple Roasted Nectarines


Influencer / Quick Eats / Salads

Summer Quinoa Salad
2-4 portions

Ingredients

Ingredients for the salad

  • 125g pre-cooked quinoa
  • 1 gem lettuce heart
  • 4 spring onions, finely sliced
  • 6 radishes, sliced
  • Large handful of flat-leaf parsley, roughly chopped
  • 1 courgette, ribboned
  • ¼ cucumber, sliced

For the nectarines

  • 4 nectarines (apricots, peaches or plums also work well)
  • 2 sprigs fresh thyme, leaves only
  • 3 tbsp pure Canadian maple syrup (preferably golden for its delicate taste)
  • 2 tbsp extra virgin olive oil

For the dressing

  • 2 tbsp coconut yoghurt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp pure Canadian maple syrup (preferably amber for its rich taste)
  • 1 tsp wholegrain mustard
  • Juice of ½ lemon
  • Salt & pepper

Method

  1. Cook the quinoa according to the packet instructions or used pre-cooked.

To roast the nectarines

  1. Heat the oven to 220°C/200C° Fan/425°F. Line baking tray with baking paper.
  2. Arrange the fruit halves cut side up onto the baking tray.
  3. In a small bowl mix together the golden maple syrup and the extra virgin olive oil, then drizzle over the fruit.
  4. Remove the thyme leaves from the stalks and scatter them over the fruit halves.
  5. Place in the oven and roast for 20-25 minutes, until the fruit is soft, syrupy and golden.

To make the maple and lemon dressing

While the fruit roasts, make the dressing.
  1. In a small bowl add the extra virgin olive oil, amber maple syrup and lemon juice, then stir together.
  2. Add the coconut yoghurt, wholegrain mustard, a grind of salt and pepper to taste and stir until all the ingredients are smooth. For a thicker dressing add another tablespoon of coconut yoghurt.

To serve the salad

  1. Find a suitable serving dish and start to layer up all the salad ingredients. Add the courgette ribbons, gem lettuce leaves, sliced cucumber, radish and spring onions and scatter over the pre-cooked quinoa and roughly chopped parsley leaves.
  2. Once the nectarine halves have cooked, allow to cool slightly before placing on the salad. Then drizzle over the dressing and serve.

This seasonal roasted nectarine and quinoa salad from Healthy Twists is balanced with the delicate taste of pure Canadian maple syrup. Any salad or dressing left-overs can be stored in air-tight containers in the fridge for up to 24 hours.

 

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest.

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter doesn't contain any butter, or dairy products.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree – that’s all.

A natural source of energy

Maple syrup is a natural source of energy. Check out our recipes for food and drinks before, during, and after exercise.

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