Dried fruit and curry quinoa salad

Are you stuck on the idea of incorporating vegetarian dishes into your weekly menu?

Do you train after a meal and want to limit your sources of fat and protein before your workout by opting instead for a meal rich in carbohydrates and thus optimize your training?

Are you pregnant and worried about not getting enough iron?

Try this recipe from the book: Sport and Nutrition During and After Pregnancy and you won’t be disappointed!

Easy to make ahead, this vegetarian recipe is also a good source of zinc, as well as an excellent source of magnesium and iron.

  • Servings : 4


  • 500 ml (2 cups) of water
  • 250 ml (1 cup) quinoa
  • 1.25 ml (1⁄4 tsp) ginger
  • 1.25 ml (1⁄4 tsp) cumin
  • 1.25ml (1⁄4 tsp) curry
  • 1.25 ml (1⁄4 tsp) cinnamon
  • 1/2 cup (125 ml) raisins
  • 1/2 cup (125 ml) dried cranberries
  • 125 ml (1⁄2 cup) walnuts


  1. In a saucepan, bring water to a boil.
  2. Reduce the heat, add and mix the quinoa and spices.
  3. Cover and simmer for 15 minutes, or until the quinoa puffs.
  4. Add the raisins, cranberries and walnuts before serving.

Nutritional values per serving

  • Kilocalories : 351 kcal
  • Carbohydrates : 60g
  • Fibers : 5g
  • Lipids : 11g
  • Protein : 8g
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