Maple-Flavoured Quinoa Salad with Feta and Mint

Maple-Flavoured Quinoa Salad with Feta and Mint
  • 4 servings
  • 0:10 Preparation
  • 0:00 Cooking
  • 0:10 Total Time


Add all
  • 2 cups
    (500 mL)

    quinoa, cooked

  • 1/2 cup
    (125 mL)

    fresh herbs, chopped

  • 1 cup
    (250 mL)

    feta, crumbled

  • 28

    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)


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: Féd. des producteurs acéricoles du Québec

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007