Festive quinoa salad

Ingredients

• 1 cup (250 mL) quinoa, rinsed
• 1 cup (250 mL) pomegranate seeds
• 2 cups (500 mL) baby spinach, chopped
• 1 Granny Smith apple, skin on, cut into matchsticks
• 1 cup (250 mL) parsnips, chopped
• ¼ cup (60 mL) walnuts, chopped
• ¼ cup (60 mL) unsalted pumpkin seeds
• ¾ cup (175 mL) low-fat feta cheese, crumbled
• ¾ cup (175 mL) dried cranberries
• Vinaigrette
• ¼ cup (60 mL) canola oil
• ¼ cup (60 mL) apple cider vinegar
• 2 tsp (10 mL) Dijon mustard
• 1 tbsp (15 mL) maple syrup
• 2 tbsp (30 mL) cranberry juice
• Juice of one fresh lime

Instructions

1. In a saucepan, bring quinoa and 2 cups of water to boil; reduce heat, cover and simmer for 12 minutes. Fluff with fork and let cool.

2. In a large bowl, combine pomegranate, spinach, apple, parsnips, walnuts, pumpkin seeds, feta and cranberries; add quinoa.

3. Whisk together canola oil, vinegar, mustard, maple syrup, cranberry and lime juices; pour over quinoa mixture and stir to coat. Chill before serving.